Ingredients

• 2 whole tomato can: about 32oz

• 2 tbs of extra virgin olive oil

• 1 whole onion (big)

• 1 whole carrots

• 2,3 celeries

• 1 Green pepper

• 1 Red pepper

• 3-4 pieces of garlic

• 1 Bay Leaf

• Oregano 1tbs

1: Chop all vegetables into small pieces or just put them in food processor for chop.

2: Use strainer to drain water out from veges and add juice to whole tomato for later.

3: Put veges into the big pan and cook without oil for now because lots of water will come out. Make sure not get burn.

4: After all water comes out and veges start sticking on the bottom, stay away from heat. Push veges aside and start cooking chopped garlic and bay leaf with EVOO. 

5: Then add oregano and change to low heat and stir fly until dark brown in oil.(watch out to not get veges burned)

6: Add any kind of whole tomato(ideally San Marzano tomato). It can be sauce or diced, whatever you want. cook about 30 minutes with low heat. 

You will have two of this container.

How do you like Tech's marinara sauce?

Oh boy...lots of vegetables in this sauce... can you believe that?

I usually make this sauce on weekend for stock. You can make it thicker for pizza or lasagna sauce. Some people think that takes too much time to make it. Well, you cut veges and put them in kitchen ready whole tomato then you ll get tomato soup.

Also, you can make ragu sauce with this in short time, like when you boil pasta. You just cook minced pork or beef and then add this sauce and red wine.

How can you eat tomato every single day? Well, then you can change from tomato base to other vegetables, like pumpkin.

A good nutritionist should consider a client's background, socioeconomic status, and lifestyle for proper nutrition advice because every individual is different.

I hope this recipe helps all. You can make easily and quickly, but if you spend more time, taste will be so much better.

By the way, I use this sauce for chicken Parmesan at seminar last Sunday,. Everyone love them. I am so happy♪