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Garden Vegetable Tomato and Caper Sauce over Ravioli


For the garden tomato sauce

  • 4 small onions diced
  • 1 head garlic crushed and diced
  • 20-30 cherry tomatoes halved
  • 8-10 stalks of celery with leaves diced (I had 2 celery centers so I had like 15 tiny stalks)
  • 3 medium carrots peeled and diced
  • 1 zucchini diced
  • 1 can San Marzano Tomatoes 28oz
  • 1/2 cup of drinkable red wine
  • 2 tbs of Italian spice blend or your favorite blend of Italian spices
  • 1 tsp of salt

For the caper sauce & Pasta

  • 1 large package of fresh ricotta and spinach ravioli
  • 2-4 tbs of capers with juice
  • Lots of black pepper
  • Zest of a lemon


Garden Vegetable Tomato Sauce

  1. This is an easy recipe, just dice up all those sad little veggies toss them in a big pot with a drizzle of olive oil and let them soften up over medium heat, stirring occasionally so they cook evenly.
  2. When the onions are clear and the veggies starting to soften add in the can of San Marzano Tomatoes, if you want to you can chop up the tomatoes but just be sure you don’t lose too much of the sauce they are canned in because all that needs to go in the pot to help make your sauce. Also add in a half cup of the red wine, salt (be careful as the capers are coming up soon), and the Italian spices. Let the sauce cook down for 20-30 minutes over medium low heat, stir occasionally. If you don’t want to stir, lower the stove temperature and let the sauce cook for about an hour.
  3. When you are sick of stirring the pot pour the sauce in small batches into your food processor and give it a rip! Be careful putting hot things in the food processor, there will be steam and sharp objects. This is not going to be a silky smooth sauce it should have a little texture left so don’t over process. You will get about 7-8 cups of sauce when all is the processing is done.
  4. Take about half the sauce (about 4 cups) and returned it to the large pot and bring it back up to a soft boil while the pasta cooks. Add the remaining ¼ cup of red wine and the capers to the sauce on the stove with lots of fresh ground black pepper. Taste and adjust the salt and pepper to taste. Serve the sauce on top of the ravioli with a few extra capers and some lemon zest on top. I added a light pinot noir and green salad for a totally yummy vegetarian dinner.