GARDEN MARINARA SAUCE

INGREDIENTS:

• 2 tablespoons olive oil
• 1 tablespoon garlic, minced
• 6-8 mushrooms, sliced
• 1 medium onion, diced
• 1 28 ounce can of crushed tomatoes
• 1 cup carrot pulp
• 1/2 cup celery pulp
• 1 cup vegetable broth or juice
• 1 teaspoon oregano
• 2 teaspoons basil
• 1 bay leaf
• 1 teaspoon sugar
• salt and pepper to taste

DIRECTIONS

Heat up the olive oil in a saucepan over medium heat. Add the garlic and cook for 30 seconds. Add mushrooms and onions and cook for 3-4 minutes stirring occasionally so the garlic does not burn.  Add remaining ingredients and simmer over low heat for 25 minutes.  Serve over pasta of choice.

*This recipe has been tested using leftover pulp from juicing with the new  Fagor Slow Juicer.