Whenever I go on vacation I do my best to use whatever I have left in my fridge as to not waste. Some things I will freeze, bake, or dry to preserve them for longer, or I will get creative and make some recipes!
I decided to use up my extra veggies to make an onion tomato sauce that I tossed with zucchini noodles for dinner the night and then I places what I had left of the sauce in the feezer to use for a later time. This is the recipe I created with what I had on hand but feel free to improvise with whatever you have!
2 garlic cloves, minced
⅓ large white onion
1 ½ cups grape tomates
3 large celery stalks
⅓ cup parsley
1 cup vegetable stock
½ teaspoon dried rosemary
¼ teaspoon each chili powder, black pepper and dried oregano
⅛ teaspoon crushed red pepper flakes
Spray a medium to large sized pot with olive oil and saute the garlic with the onion until translucent. Add in the grape tomatoes and celery stalks and cook while occasionally stirring until celery is softened and tomatoes are blistered.
Add in 1 cup of vegetable stock and bring mixture to boil.
Add in parsley and cover pot and reduce flame to a simmer.
Let sauce cook for 25-30 minutes.
Remove lid and either using an immersion or regular blender, blend sauce until it is smooth.
Use as a dip, sauce for pasta or veggies and more!