Chop carrots, celery and cauliflower in a food processor until chunky but not pasty. It’s best to chop separately. Put into a large bowl and set aside. If using chickpeas, chop those too.
If using fresh tomatoes, chop them in the food processor.
Chop garlic and add to a sauté pan with the white wine. Saute until garlic is browned well.
Add other chopped veggies (add chickpeas if using) to the pan and sauté for a few minutes.
Add tomatoes, veggie broth, and all spices. Mix well and bring to a simmer.
Cover and simmer for about 20-30 minutes. Add more broth as it cooks if too much liquid evaporates and you prefer it saucier. You can simmer for longer to get deeper flavor.
Serve with your favorite pasta! Top with Grateable Parmesan.
Notes
You can clean out the veggies in your fridge by using what you have on hand. Just make sure it is about the same amount total of veggies. The recipe is very forgiving so taste and adjust as needed.
I love using fresh tomatoes but jarred work as well. Fresh make more of a chunky sauce, where jarred is more of a thick saucy sauce.
You may use more veggie broth if using fresh tomatoes, depending on how “saucy” you want it. Fresh or dried herbs may be used, you will need more fresh since dried has a stronger flavor.
The amount of veggie broth made depends on how much liquid cooks off. The more you allow it to simmer, the more liquid cooks off.
If you really don't want to use the wine, just add more broth, but the flavor will not be as tasty.
This recipe makes a little over 7 cups, serving size 1 ¼ cup.
Tips to prep ahead:
Wash and chop carrots, celery, cauliflower and garlic. Puree fresh tomatoes and chop fresh herbs if using.
Baby/kid food idea:
Make sure to chop into a finer grain size. Cook well. Serve over anything! Make sure younger babies are read for tomato.