For the kids, for the picky eaters, for the "eeewww, carrots" kind of people, grown up and child alike - here is the sauce. Put it on a pizza. In a lasag. Over basketti. In ze calzone. Anywhere regular tomato sauce would make an appearance.
Tomatoes are such an acidic (and delicious!) veggie. They have special powers of conversion - seeping into other, more base substances, turning them red, softening them. Disguising them. Making it possible to get "I only eat chicken nuggets!" child (a client's) to unknowingly scarf 2 servings of veggies in one plate of lasagna.
And so, here it is, a personal-cheffing classic - Sneaky Monkey Sauce.
1 28-oz can diced/chopped tomatoes
1 can tomato paste
3 tablespoons garlic
1 small onion, diced
3 cups vegetables of your choice - I used mushrooms, zucchini, broccoli shreds, carrots, and celery, chopped roughly
Basil and oregano, 1 tsp each
2 tablespoons olive oil
Dash red wine
Salt to taste
First, we're going to mince those veggies to a pulp. Pulsing is the way to go - you want them small and uniform.
This is actually the first step to my Mushroom Bolognese as well - mincey mc mincerson. Anyways.
Start the sauce as you would normally - heat oil, saute garlic and onion, 3-4 minutes, until onion softens. Add your veggies and turn up the heat - medium-high or so. Stir to coat with oil, cover, and let those suckers go for 3-4 minutes - I like to brown them a bit. Stir. Cover. Repeat.
Deglaze with wine and add all your tomatoes. Fill up your large tomato can half way with water and add that as well. Turn the heat to medium and simmer the sauce 40 or so minutes, until the tomatoes have fallen apart a bit. You'll have to stir pretty regularly, more often that you would normal mater sauce.
Taste for salt, add a little sugar or molasses. If things aren't simmering to indistinguishable-ville as quickly as you'd like, don't be afraid to get the potato masher out and have ats half way through the simmering.
Lookit that thing! Not even a HINT of the veggie power hidden inside. And remember, this sauce doesn't quite have the congealing power regular stewed tomato sauce does - so if you plan on putting this on a pizza, maybe add another 1/2 can of tomato paste, and simmer just a teeny bit longer.