Not your typical tomato sauce. Full of veggies and lean ground turkey. It's perfect over roasted spaghetti squash, zoodles, pasta or used for stuffed zucchini.
To make the stuffed zucchini: Heat oven to 375 degrees. Cut zucchini lengthwise and scoop out seeds, making a well for the sauce and arrange on a baking dish. Spoon prepared sauce into zucchini. Place in oven and roast 20 minutes. Top with grated cheese while it's still hot.
Makes about 1 quart.
Turkey Tomato Sauce
small splash olive oil
1 small yellow onion, diced
1 green bell pepper, seeded, diced
2 stalk celery, diced
4 garlic cloves, minced
1 lb ground turkey
28 oz canned tomato puree
2 bay leaves
4 thyme sprigs, stems discarded
1 teaspoon worcestershire sauce
1/4 teaspoon cayenne powder
Heat oil in a sauce pan over medium heat. Add diced onion. Cook until soft, 5 minutes. Add bell pepper, celery and garlic, cook 5 minutes. Add turkey: cook, breaking up meat, until cooked through, about 8 minutes. Stir in tomato puree, bay leaves, thyme, worcestershire sauce and cayenne powder. Simmer 10 minutes. Season with salt and pepper.