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.