Vanishing Veggie Sauce – Sneakily Veggie-licious!

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Getting kids to eat their vegetables is a perpetual thorn in the side for 99.9% of parents. Kids NEED their vegetables but because explaining this to them rarely does any good, perhaps it is best if we just get sneaky. That’s what I have done with my Vanishing Veggie Sauce. Now WE see them, now THEY don’t! Ta-da! This sauce is very easy to make, but it is time-consuming. The good news is that once you’ve made this recipe, you will have enough for several family meals. Just portion some out into freezer bags, and you are good for several future spaghetti nights. It has the added nutrients of the hidden vegetables with none of the added sugar that is found in store-bought sauces. So…without further ado, here you have it:

Ingredients:

1 Tbsp. olive oil

1 large yellow onion – diced

2 zucchini – peeled and chopped

2 red peppers – chopped

2 carrots – peeled and chopped

1 small butternut squash – peeled, seeds removed, and chopped

Four 15 oz. cans of crushed tomatoes

2 tsp. of Italian seasoning

sea salt

ground black pepper

Heat the olive oil in a large saucepan over medium heat. The oil should completely cover the bottom.

Add the onions, zucchini, peppers, and carrots; and stir to coat in oil. Cook for about 20 minutes with the saucepan covered, stirring occasionally.

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Add the tomatoes, butternut squash, Italian seasoning, a pinch of salt, a pinch of pepper, and 2 cups of water. Stir.

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Bring to a boil. Then turn down the heat, and allow the ingredients to simmer for about 20 minutes, stirring occasionally, until the fresh vegetables are soft.

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Add more salt and pepper to taste.

Use a food processor or blender to puree the ingredients into a smooth sauce. It should look to your kids like plain ol’ spaghetti sauce.

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Ladle over pasta, and enjoy! I know my little one did.

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