Easy vegetarian, gluten free, vegan pasta sauce!


2 medium size zucchini chopped in small pieces

1 medium size onion chopped in small pieces

3 gloves of garlic minced

1 green bell pepper

1 red bell pepper

1 yellow bell pepper

12oz of tomato sauce

1 tbsp Italian seasoning

Salt and pepper to taste

3 tbsp Katerina’s Finest Extra Virgin Olive oil

1.5 vegetable stock OR water


In a large pot in medium heat add olive oil, garlic and onion. Sautee’ for a few minutes. Then add gradually the zucchini and the bell peppers. Add your salt, pepper and Italian seasoning. Lastly add the 12oz of tomato sauce. I personally prefer to use the whole peeled tomatoes crushed. Add the vegetable stock and let it cook for 25 to 30 minutes. Check on it and stir every now and then.

You can serve it over pasta as is.

If you prefer you can use an immersion blender to blend the sauce to make it smoother.


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