Sometimes recipes become traditions a little later in life – or we add them on from other family members as we go. For me, a vegetable-tomato sauce is one of those recipes.
My husband’s grandmother – Marianna – who unfortunately passed away earlier this year at 92 years old, shared many recipes with us. In fact her little black book of recipes is one of my husband’s cherished items. Even before we were married she would recite recipes from memory to me at the kitchen table. She grew up in Italy with five brothers and would help her mother prepare food each day to sustain them all, including bread batches so large that when she was a little girl she had to knead the dough with their feet just to keep up. When she came to Canada with her husband, she did her best to cook wisely and on a budget and this included making traditional tomato sauce with a twist. Whenever she had extra vegetables from the garden, she would throw these into the pot as well, making a sauce that was healthy, yes, but also sweeter and lighter. And it also meant that nothing went to waste.
Soon after she told me this, I gave it a try and I love vegetable sauce, in fact sometimes I even prefer it. The first time I had it, I also paired it with homemade pasta with a new pasta extruder so I could make short shapes of pasta. Now that I have a child (who eats pretty much nothing but pasta) vegetable sauce has been the perfect way to get more nutrients into him. We bottle it, freeze it and make it last minute even during the winter. In honour of Nonna, here’s her vegetable sauce recipe.
It’s so easy, here it goes:
Tomatoes or Tomato Passata
Any other vegetable you have from the garden or in the refrigerator. I’ve used beans, spinach, kale, eggplants and hot peppers depending on the spice level you like.