Heat the olive oil, onion, carrot, and celery in a large saucepan over medium heat. Cook until just translucent but not browned. Add the tomatoes, salt, oregano, and sugar and simmer, partially covered, over low heat for 45 minutes, stirring occasionally. Use half the sauce for the lasagna. Cool the remaining sauce and freeze to use on another day. Makes 1 1/2 quarts.
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This is a good base for sauce. I added 5 whole cloves of garlic, 1/2 of a green pepper chopped, and about a tablespoon of freshly chopped basil and freshly ground pepper to the recipe before cooking it for 45 minutes. Since the tomatoes were whole, I used a hand immersion blender to puree the tomatoes and the rest of the vegetables. It works well for the vegetarian lasagna recipe since it has a liquid consistency which softens the no-boil noodles. If I were making this as a pasta sauce, I'd substitute 2 large cans of sauce for the tomatoes, add 2 large cans of tomato paste, and about 5 - 6 cups of water.
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