Veggie-Packed Tomato Sauce


1 tablespoon olive oil
½ medium onion, diced
2 tablespoons garlic, minced
2 cups kale, finely chopped (any variety)
1 cup mushrooms, finely chopped
½ cup carrots, grated
1 teaspoon dry or 1 tablespoon fresh oregano
1 teaspoon dry or 1 tablespoon fresh thyme
2 bay leaves
16 ounces tomato sauce


This sauce is packed with flavor and nutrients with the added vegetables! Use for spaghetti, pizza sauce, lasagna, or eggplant parmesan!

Heat oil in pan over medium heat.  
Add onion, garlic, kale, mushrooms and carrot and sauté until onions are translucent.
Add herbs and stir for about 5 minutes to bring out the fragrance.
Add tomato sauce and turn heat down to low. Simmer for 30 minutes until the flavors are absorbed.
Serve hot or let cool and store in an airtight container for up to 5 days in the refrigerator.

Serving Size:
Makes about 4 cups.
Seattle Tilth
Leika Suzumura