Heat olive oil in large Dutch oven over medium heat. Add garlic, onion, carrots, and zucchini and sauté until tender, 5 to 6 minutes.
Add the Italian seasoning and crushed red pepper flakes and cook for an additional 30 seconds.
Stir in tomato paste and cook ~1 minute.
Add the crushed tomatoes and soy sauce and stir to blend. Reduce the heat to low, cover, and simmer for 30-60 minutes.
Remove from the heat. Season with salt and pepper.
Optional: Put all ingredients in blender/vitamix and process till smooth.
Serve with parsley and basil.
Pasta and Sauce … but what else?
Pair the vegetable tomato marinara sauce with all sorts of things! Pasta is a natural fit, but what about serving it on top of whole grains, such as farro or quinoa. You could mix it with some steamed broccoli or cauliflower or use it as a pizza sauce. Or how about a dipping sauce for pita bread or soft garlic breadsticks? Delicious!
What are some other ideas? Let me know your favorite fun ways to use marinara sauce!
Recipe courtesy of Abbie Gellman, culinarynutritioncuisine.com.