Everything But the Kitchen Sink Tomato Sauce

This is the recipe for the tomato sauce my best friend (Nora) and I make. It is great if you want to clean out the fridge of any extra vegetables, make a chunky tomato sauce, and eat delicious meals all week with the leftovers.

Nora and I eat this sauce with pasta (shells are our favorite), to which we add chicken sausage and pesto to top it off. This recipe is easily tailored to whatever you have in the fridge. My favorite vegetable additions are green beans, peppers, zuchinni, and a ton of kale.

This past week I celebrated Galentine’s Day with some friends by going to Abe Fisher on Wednesday night. We got the prix fixe menu, and ate a bunch of amazing dishes. My favorite foods of the night included the Brussel’s sprouts caesar salad, their house-made rye bread, and the smoked salmon crudo.

On Valentine’s Day, my boyfriend made me ratatouille, which was super good (thanks Josh!). My roommate had a little party with friends too.

Over the weekend I mostly worked on school work and as an ambassador for an Admitted Students day. On Saturday, I went to Lost Bread and Reanimator coffee in Fishtown. Both places were great, and if you are in Philly, you should stop by (they are close to each other). At Lost Bread we bought a pumpernickel and a seedy loaf– both were AMAZING! Then, at Reanimator Coffee I bought an oatmilk latte which was also perfect.

Galentine’s Day festivities 🙂

Everything But the Kitchen Sink Tomato Sauce

Ingredients

  • 2 tablespoons olive oil
  • 1 can crushed tomato sauce 28 ounces
  • 6 garlic cloves (or more…)
  • 1 onion medium
  • 3 cups mixed vegetables green beans, peppers, broccoli, zucchini, brussels sprouts, sweet potato, etc)
  • 2 cups mushrooms
  • 5 cups leafy greens (kale, carrot tops, chard, etc)
  • 1/2 teaspoon red pepper flakes
  • salt and pepper to taste

Instructions

  1. Add the olive oil to a pan or pot with high sides. Over medium heat, add the garlic and onions. Cook until lightly brown and translucent.

  2. Add the crushed tomatoes, breaking up the large chunks of tomatoes with the back of a wooden spoon in the pan. Cook the tomato mixture until thicker and less watery (about 5-10 minutes).

  3. Cut the mixed vegetables into 1/2 inch cubes or smaller. Add the vegetables and mushrooms. Cook for 15 minutes on medium-low heat.

  4. Once all the mixed vegetables are cooked through, add the leafy green and cook for an additional 10-15 minutes. Add the red pepper flakes, salt, and pepper.

Recipe Notes

I enjoy this sauce with pasta and a sprinkle of grated cheese on top! You can also use letovers to cook an egg in for breakfast. 

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