This recipe is: plant based, vegan, gluten free, oil free
High Vitamin C and Antiviral Components make this sauce a great addition to your plant based diet during cold and flu season.
5-7 medium tomatoes
2 cups celery hearts
2 cups baby spinach leaves
2 cups onion
2 cups bell pepper
2-3 cloves garlic
1 small can tomato paste
Seasonings: salt, pepper, dill, oregano, basil
Cut tomatoes into bite sized pieces and add to slow cooker. Next, add small can of tomato paste and seasonings. Mince garlic and add. Cut remaining ingredients into bite sized pieces and add. Cook on low for up to 8 hours.
Serve over pasta, potatoes, or squash.
Contact me for plant based workshops and coaching sessions.