This easy Mediterranean Diet recipe for Italian Farmhouse Chunky Tomato Sauce is so full of flavor it almost doesn’t need pasta (but I highly recommend some)! And because I use a lot of sauce and a small amount of pasta when I eat it, it is low in calories yet filling and immensely satisfying. Mushrooms, spinach, tomatoes, parsley and garlic means this sauce is packed with anti-inflammatory polyphenols, antioxidants, and vitamins.
I like to serve this with a simple salad topped with traditional Greek dressing or a side of roasted cauliflower.
This recipe makes a good amount of sauce so there are usually leftovers. I have used the leftovers in a Greek lasagna and a hearty chili.
Italian Farmhouse Tomato Sauce
- 1/4 cup extra virgin olive oil
- 2 onions, chopped
- 2 red peppers, chopped
- 10 ounces package Portobello mushrooms, sliced
- 10 ounces package fresh spinach (baby or regular), de-stemmed and chopped
- 1 bunch parsley, stems removed and chopped
- 28 ounces can diced tomatoes
- 28 ounces can pureed tomatoes
- 5 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 tsp honey
- 2 tsp balsamic vinegar
- salt and pepper, to taste
- In a large thick-bottomed pot, heat olive oil on medium heat.
- Add onions and peppers. Sauté for a few minutes.
- Add mushrooms. Sauté for a few minutes.
- Add spinach and parsley. Sauté until greens are wilted.
- Add tomatoes and all other ingredients. Bring to a boil and then simmer for at least a half an hour, stirring occasionally. This can be on a low heat for an hour or more. The longer the better!
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