1/4 cup extra virgin olive oil
1 yellow onion, diced
2 tsp minced garlic
1 small red bell pepper, chopped
1 small zucchini, chopped
1 cup spinach, chopped
1 can diced tomatoes
1 can tomato puree
3 tbsp fresh parsley, chopped (may substitute basil)
1 tsp salt
1 tsp freshly ground black pepper
1 tsp red pepper flakes
1 tsp splenda
1 tsp dried oregano (if you've got fresh, use it!)
Here's how I put it together:
Heat EVOO in skillet over med-high heat. Add garlic and onion, and cook, stirring frequently, for 2-3 minutes. Throw in zucchini and bell pepper, and continue cooking about 8 minutes, or until the veggies are tender.
Add Spinach, and cook until wilted.
Add diced tomatoes and tomato puree, and stir to combine. Reduce heat to med-low. Add parsley, salt, pepper, red pepper flakes, and oregano, stirring to combine. Allow to simmer, stirring occasionally, for about 10 minutes. At this point your sauce is done, but I knew that my boys wouldn't eat it in this state, it's too chuncky.
So, I removed it from heat, allowed it cool for about 10 minutes, than put my new immersion blender to work, and pureed it smooth. Isn't it pretty!
This recipe yielded 4 cups of sauce.