Falling in love with red was NOT easy for me to do, but I finally found a recipe that hit home with the taste buds and with the tummy. I've never loved Italian food or the taste of tomato based dishes but this easy sauce has totally changed my mind.
This turkey and tomato roasted red sauce takes under an hour to make and is perfect for over noodles (pictured above with Banza chickpea noodles), on a pizza, or in a lasagna. Can you say leftovers?
Bon appetit! xx C
1 1/2 lbs ground turkey
3 teaspoons minced garlic
2 cans tomato puree (29 oz. each)
2 cans diced tomatoes with juice (14.5 oz. each)
2 teaspoons salt
2 teaspoons leamon juice
2 teaspoons EVOO
2 teaspoons oregano
2 teaspoons basil
1 teaspoon thyme
1 teaspoon crushed red pepper
1. In large saucepan, brown the ground turkey with the garlic and then drain.
2. Add in the rest of the ingredients and bring to a low boil, stirring occasionally.
3. Once the sauce is heated through at the low boil, reduce the burner temp to low and simmer uncovered for 45 minutes (I recommend using a screen cover).
4. Serve immediately or allow sauce to cool and then store in fridge/freeze.