Chili-Lemon Tomato Sauce with Sautéed Vegetables

Chili-Lemon Tomato Sauce with Sautéed Vegetables // Queen Smithereen.

Chili-Lemon Tomato Sauce with Sautéed Vegetables // Queen Smithereen.

One Year: Matcha Mango Berry Smoothie
Two Years: Banana Berry Lavender Smoothie
Three Years: Cucumber Ciabatta Sandwiches with Spinach and Lemon-Mint Goat Cheese

Chili-Lemon Tomato Sauce with Sautéed Vegetables
Serves 6-8

Tomatoes:
1 28-oz can San Marzano tomatoes
2 tbsp extra virgin olive oil
1/4-1/2 tsp chili flakes (as desired
sea salt and freshly ground black pepper, to taste

Vegetables:
2 tbsp extra virgin olive oil, divided
1/2 cup red onion, thinly sliced
sea salt and freshly ground black pepper, to taste
2 carrots, peeled and sliced thinly
1/2 head of broccoli, chopped into small, thin florets
zest of one lemon

To serve:
1 cup fresh spinach leaves
additional chili flakes and lemon zest, to taste
Pecorino, Asiago, or Parmesan, as desired.

Tomatoes:
Preheat oven to 400 degrees Fahrenheit. In a square pan, combine tomatoes, olive oil, chili flakes, sea salt, and pepper. Bake until bubbling (about 15-20 minutes), stirring and mashing with a fork halfway through.

Vegetables:
Meanwhile, in a large saucepan, heat 1 tbsp olive oil on medium-high heat. Add sliced onion and season with sea salt and pepper, stirring onions to coat. Let the onions cook until translucent, redistributing occasionally, 5-8 minutes. Remove onions from saucepan and set aside to cool slightly. Add 1 tbsp olive oil to saucepan and add carrots, stirring to combine. Cook until slightly tenderized, but with good crunch, about 5 minutes. Add broccoli, stirring to combine. Cook until broccoli is bright green, but still crunchy. Add onions back into saucepan, turning the heat to low. Pour in tomato mixture, tossing to combine. Add lemon zest and additional sea salt and pepper, to taste. When ready to serve, add spinach, with additional chili flakes and lemon zest, if desired. Sauce can be eaten as is, with cheese, or can be served atop your favorite pasta.

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