Marvelous Marinara...

This recipe was a little involved for me, since my idea of marinara is opening a jar and warming it. However, after tasting this, it didn't seem as involved after all. I'm anxious to give it another try next week. I got the basic recipe from the Lion House Lite Cookbook, but I tweaked it a lot and I'm going to tweak some more. This is what I'm going to do next time:

2 T EVO
4 cloves garlic
1 1/2 C chopped zucchini steamed
3 carrots chopped steamed
1 med. green bell pepper
1 2 1/4 oz can sliced ripe olives, drained
1/2 C hot water
2 tsp. beef bouillon granules
5 fresh white mushrooms
1 14 1/2 oz can stewed tomatoes, undrained
2 8 oz cans tomato sauce
1 6 oz can tomato paste
1 heaping T brown sugar
1 tsp basil
1 tsp oregano
1 tsp dried parsley flakes
1/2 tsp sea salt
1/4 tsp crushed red pepper flakes
1/4 tsp black pepper
1/8 tsp cinnamon
1 squeeze lemon
1/3 C chopped onion
1/2 C chopped celery


Heat oil in a large saucepan; add celery & onion until onion is translucent. In a blender, toss steamed carrots and zucchini, olives, green pepper, garlic, mushrooms and stewed tomatoes. Blend until pureed. Pour whole deal in sauce pot with onions & celery. Add the other tomato products and spices. Dissolve bouillon in hot water and add to sauce. Bring it to a boil then cover simmer and stir occasionally for 1 hour. Pour over pasta and serve. (Save some to make lasagna later in the week :)