SNAP Challenge Gourmet: Sneaky Blender Tomato Sauce
A recent report from the USDA makes a number of disconcerting observations about American’s relationship with vegetables. Some of their concerns, I don’t share. I see no problem with pairing heaping portions of dark green, leafy vegetables with generous amounts of fat and proper seasoning with good salt. The broad brush strokes however should be distressing to anyone. When we are talking about the average vegetable intake of the average American, we are talking about ketchup, salsa, nacho toppings, pizza toppings, pizza sauce, spaghetti sauce and lettuce and tomato on burgers. For most, the closest they are getting to a dark green vegetable is the pickle.
In order to help remedy that situation (in some small way) while meeting people where they are at, I offer a tomato sauce recipe that can be used on pizza or pasta. It was designed for the North Hartford Community Kitchen as has helped dozens of picky eaters increase their vegetable consumption without complaint or constraint. The recipe is dirt cheap, dirt simple and a dirty trick on those that don’t like squash, arugula, peas, carrots, green beans, lima beans, parsley or whatever else you want to inflict on them.
2 28 oz Can Tomatoes, crushed
10 Cloves Garlic, minced
1 Cup Mixed Frozen Vegetable (thawed)
2 Cup Frozen Butternut Squash (thawed)
1 Cup Arugula, rough chop
1 Cup Italian Parsley, rough chop
2 Cup Fresh Basil, rough chop
½ Cup Olive Oil
1 tsp Salt
1. In a pan heat the garlic in the olive oil for 3 minutes without browning.
2. Pour the garlic/oil mixture into a blender or food processor with the tomatoes.
3. Blend for a minute. Add the other ingredients one at a time, blending for 30 seconds each until mixture is smooth.
Speaking of salsa y ketchup.