Recipe of the Month:
One-Pan Marinara Sauce
Kendra Miranda, Makana Raw
This hearty one-pan marinara is SO easy, loaded with wholesome veggies, and deliciously comforting. You couldn't ask for easier; chop some veg, roast in the oven, and blend! Throw over your favorite pasta or pizza crust, or even use it for your next shakshuka!
6 tomatoes (washed, uncut)
1 onion, quartered
1 garlic bulb
1 medium zucchini (or other squash)
Firm, salty cheese, like Pecorino (optional)
Quarter onion and chop top off of the garlic bulb
Remove stems from tomatoes
Halve zucchini lengthwise
Cut carrots into 1" chunks
Arrange veggies on a roasting and drizzle generously with olive oil, making sure to coat the bulb of garlic well
Make the Sauce
Roast veggies at 400, stirring occasionally, until veggies are done (about 30 mins)
Remove from oven and let cool
Squeeze garlic cloves out of the bulk and into a blender
Place remaining roasted veggies in blender with a bit of fresh basil, salt, and pepper, and blend until just slightly chunky, or longer if a smoother consistency if preferred
If you like salty cheese, sprinkle your favorite after serving over your favorite pasta, pizza crust, or poach some eggs in this sauce for a yummy shakshuka!
Stores in the fridge for about a week.
I used some cut tomatoes that I'd trimmed bruises/bad spots off of and they roasted great
I didn't have any fresh basil on hand but dried basil worked nicely
You could substitute other summer squash, eggplant or even some pumpkin for the zucchini
Try out othe herb and veggies combos to for fun variations o this recipe!