Yield: makes about 3 ½ cups
- 1 medium onion, diced (about ¾ cup)
- 2 ribs celery, diced (about ¾ cup)
- 1 clove garlic, minced (or use ½ tsp garlic powder)
- ¼ tsp red pepper flakes, optional
- ½ large green bell pepper, diced
- ½ large red or yellow bell pepper, diced
- 6 medium mushrooms, chopped small
- 1 small carrot, finely grated
- 1 can (398 ml/14.5 oz) crushed tomatoes
- 1 can (156 ml/5.5 oz) tomato paste, plus up to 1 can of water to be used to thin down the sauce to desired consistency
- 1 ¼ tsp oregano
- ¾ tsp dried basil
- 1-2 tsp maple syrup
- Preheat a pan/pot. Add onions and cook until they begin to caramelize, take care to not burn. (view instructions to sauté with oil)
- Once onions are ready add celery, peppers, mushrooms and carrot. Add a lid to the pan and turn off heat. Leave sit for 8-10 minutes. The natural juice from the vegetables will release and produce moisture that will automatically deglaze the pan.
- Add the tomatoes and give everything a stir. Bring back to a boil, turn down the heat, cover and let simmer for 30-35 minutes, or until celery has softened.
- Add tomato paste, oregano, basil and maple syrup. Use a whisk for easy mixing. If sauce is too thick, add just enough water to achieve desired consistency.
How to use
- Use with anything pasta. From spaghetti to lasagna.