This delicious veggie marinara sauce can be used in so many different ways! This Starch Solution-approved Veggie Marinara sauce is perfect for pizza, spaghetti, soup, and more!
I like to can this sauce to preserve it for a longer period of time but you certainly don’t have to. You can use it right away, keep it in the refrigerator for a week, or freeze it to use at a later date.
You can also make less or more, depending on how much you want to keep in your fridge.
Ingredients:
- 8 cups of small to medium-sized tomatoes (if you’re using large tomatoes, cut them in half to fit in your Instant Pot)
- 2.5 - 4 cups of diced white onion (I used frozen but you can use fresh!)
- 4 cups of diced bell peppers (I used orange but you can use any kind)
- 2 tbsp of minced garlic (I used frozen)
- 6 cups of shredded or diced zucchini (I used frozen)
- 1 tbsp of brown sugar
- 1 tbsp of dried or fresh rosemary
- 1 tbsp of dried oregano
- 1 tbsp of dried parsley
- 1 tbsp of dried basil
- 1 tbsp of salt
- 1-2 cans of tomato paste
Directions:
- Add your tomatoes to your Instant Pot and put on “Slow Cook” mode to cook/soften your tomatoes
- Keep them cooking in the Instant Pot for about 45 min to 2 hours (depending on how quick you want to make the sauce)
- Sautee your onions in a large pan
- Add your bell peppers to the sauteed onions and cook until soft
- Then, add in your minced garlic and cook until all ingredients are soft and golden brown
- After your tomatoes have been cooking for 45 to 2 hours, add in your zucchini and keep cooking
- Then, add in your onion, garlic, and bell pepper mixture to your Instant Pot and stir to incorporate into the sauce base
- Grab your immersion blender and start blending the ingredients until you get your desired consistency (chunky, smooth, etc.)
- Add in your spices, herbs, and salt
- Then, add in your tomato paste
I hope you enjoyed this recipe! If you make these delicious treats, make sure to tag me on Instagram. @fullandfulfilled ❤️