Are you ready to try my newest garden-to-table recipe creation?
Good, cuz it’s delicious. Although, the first comment out of my husband’s mouth as I was whipping up this garden-to-table tomato sauce was, “What, no meat?”
Cue my eye roll! Trust me, you won’t miss the meat in this tasty garden tomato sauce! This sauce has all the delectable flavors you crave from a traditional sauce, and it has the added benefit of being jam-packed with homegrown veggies.
Honestly, I enjoy this vegetarian sauce more than a traditional meaty bolognese. It fills you up without being too heavy, and I get to savor the flavors my garden veggies.
This recipe has simple, fresh ingredients that you can harvest right from your garden. If you followed my tomato growing tips and now you’re drowning under a huge late-August harvest of tomatoes, you are in the right spot! And it’s a family-friendly recipe: get everyone involved from harvesting the fresh ingredients to assembling the sauce.
The garden bolognese is perfect for topping pasta, zoodles, lasagna, or chicken. Or imagine slow cooking some short ribs in this tasty sauce – yum! SO many possibilities!
Garden Tomato Sauce Recipe
- 4 tablespoons olive oil
- 1 large onion, diced
- 1-2 leeks finely chopped
- 8 cloves garlic, minced
- 1 head of celery finely chopped
- 4 cups finely chopped carrots
- 24 cups of freshly chopped tomatoes or canned (substitute 28 oz. can whole San Marzanos and 2 -28 oz. canned crushed tomatoes) You and mix and match these depending on what you have on hand)
- 2 TB Fresh Thyme or 1 TB dried
- 2 TB Parsley or 1 TB dried
- 2 TB Oregano or 1 TB dried
- 2 TB Basil or 1 TB dried
- Bay leaf
- ¼ Balsamic Vinegar
- ⅓ cup Red Wine
- Salt & Pepper to taste
Heat oil in a large pot over medium-high heat. Add onion, leeks, garlic, celery, and carrots, along with a large pinch of salt and pepper. Cook, occasionally stirring, for 10 minutes.
If using fresh tomatoes, in a separate pot, chop the tomatoes and cook them down on high for 20 minutes.
Combine the tomatoes, sauted veggies, and herbs. Simmer until your veggies reach your desired softness. I like my veggies a little crunchy, but if you prefer your veggies softer, simmer a little longer.
Add the red wine and balsamic vinegar, simmer for 5 minutes and enjoy!
This recipe makes a big batch. Cut the recipe in half, or can the extras for a future dinner. I can mine like all my other tomato preserves so I can enjoy garden-fresh flavors all year long!
Optional Ingredients or Substitutions
- Parmesan rind (simmer rind in sauce and remove before serving)
- Toasted, finely chopped walnuts
- Uncooked quinoa
- Whole milk, cream, or cashew milk instead of wine
- Freshly grated Parmesan cheese + more for garnish