Tomato sauce with vegetables

Ingredients for 4 servings:

• 500 g tomatoes, pureed
• ½ onion(s)
• 1 small zucchini
• 1 small carrot(s)
• 1 bay leaf
• some vegetable stock powder, organic
• Salt
• chili powder
• some olive oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Italian, vegetarian, healthy

Finely chop the onions and set aside. Cut the carrots and zucchini into small, bite-sized pieces. The smaller the pieces, the faster they cook. Heat a little olive oil in a large pot and fry the onions over medium heat until golden brown. Add the carrots and zucchini to the pot and fry while stirring. Sprinkle salt and vegetable stock (just the powder) over the vegetables and sauté gently for 5 to 15 minutes, depending on the quantity. Pour over the tomatoes and bring to a boil. Add the bay leaf. Season the tomato sauce with salt, vegetable stock powder, and chili powder and cook until the vegetables are tender but still firm to the bite. Add a little more water if the sauce becomes too thick. Sprinkle with Parmesan or mozzarella cheese, if desired; it’s also delicious without cheese. We make this simple, healthy tomato sauce for all types of pasta once a week, and it’s a hit even with vegetable haters! You can also cook it in advance and store it in the refrigerator. A little tip from an Italian cook: Add a little splash of tomato sauce to the pasta after draining it to prevent it from sticking together.