This tasty quick bread made with zucchini and carrots is a lighter version of the traditional quick bread. You wouldn’t believe it lacked the original version’s amount of oil because it is so moist and rich.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 50 mins |
| Additional Time: | 8 hrs |
| Total Time: | 10 hrs 5 mins |
| Servings: | 22 |
| Yield: | 5 1/2 cups |
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped onion (large chunks)
- 5 cloves garlic, halved
- salt and ground black pepper to taste
- 1 (28 ounce) can tomato puree
- 1 ½ cups red wine
- ⅛ cup chopped fresh basil
- ⅛ cup chopped fresh oregano
- 1 tablespoon butter
- 1 tablespoon white sugar
Instructions
- Heat oil in a skillet over medium heat; stir in onion and garlic. Season with salt and pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Add tomato puree, red wine, basil, and oregano. Increase heat a touch and bring to a simmer. Cook until sauce reaches desired consistency, 1 1/2 to 2 hours. Stir in butter and sugar; simmer for 10 more minutes. Remove from heat, allow to cool, and refrigerate 8 hours to overnight.
- For a smooth sauce, remove onion and garlic pieces before spreading sauce on pizza crust. For a chunky sauce, use as is.
Nutrition Facts
| Calories | 42 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 0 g |
| Sodium | 154 mg |
| Sugars | 3 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
Made as written and this turned out very flavorful. Instead of discarding the onions, I just blended everything together. The consistency was perfect. Make sure to use a very dry red wine. The one I used was not my favorite but that was my own fault. I used this on a cauliflower crust and the sauce complimented it perfectly.