I spent a lot of time reading magazines in doctor's offices the past few weeks. And I'm sort of bad about ripping out recipes when I see one that I want to try. I'm not proud of it. But at least I don't steal the whole magazine - which I have witnessed. It's hard to muffle the ripping noise, especially in a quiet waiting room - so I'll fake cough or fake sniffle. I know I'm not fooling anyone.
I know there are kids out there that willing eat broccoli, squash and all sorts of vegetables. In fact, I have seen it with my own eyes. My kid is not one of those kids. I'm forced to hide vegetables in sneaky and clever ways. Soup is one of my favorite ways to hide vegetables - it's easy to puree broccoli, cauliflower, or chop carrots and zucchini super small. But when I read this recipe and saw that it packed a whole 3 servings of vegetables - I was all in.
A few notes: Use a food processor for all the chopping (except the squash). This is a 3 hour project so plan accordingly. It makes about 14 cups of sauce so have freezer bags/containers handy. The good news is once you make it, you'll have it for awhile. This was a big hit in my house. I made the sauce, cooked some italian sauage with penne paste and parmesan cheese on top. Delish.
The recipe is from Jamie Oliver but I made a few changes in cooking time, amount of water and seasoning but otherwise it's the same.
Ingredients/Directions: 2 onions, 2 red bell peppers, 2 zucchinis, 2 carrot, 2 celery ribs. Chop or process everything. Heat a very large stock pot with olive oil. Add all the chopped vegetables. Add 1 tbl oregano + 2 bay leaves. Cook all together for 20 minutes with the lid on. Make sure the vegetables don't brown. Meanwile peel 1 small butternut squas (peel off the skin with a potato peeler), slice lengthwise and remove seeds. Grate the squash and add to the vegetables. Add 4, 14.5 cans plum tomatoes with their juices, 3 cups of water, 1 tbl salt, 1/2 tsp pepper, 1 tbl basil, 1 tbl italian seasoning. Simmer everything for about 45 minutes until everything is soft and mushy. Remove bay leaf. Let sauce cool. Then using a blender, puree the sauce in batches. Don't fill the blender to the top, only 1/2 way - make sure the lid is secure. Have a large bowl handy to pour sauce in, then prepare another batch and so on until it's all done.
Note: Play around with the seasoning until you get it to the salty, herby point that you like it. I know I kept adding more basil, more oregano, more salt and pepper. Sometimes it's easier to do this one batch at a time instead of with a large portion. So you can just leave it, freeze it and then once you defrost - add more seasoning. Just a thought.