1 28- ounce (820 g) no salt added Italian-style tomatoes, in puree
1 14 1/2- ounce (435 g) no salt added diced tomatoes, with juice
1/2 cup (120 ml) water
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Let's Make It
In a large saucepan, crumble the turkey and cook over medium-low heat, stirring, until turkey is white throughout. Drain off all fat.
Add the onion, carrot, celery, zucchini, and garlic. Continue to cook, stirring, until vegetables are limp, about 5 minutes. Stir in remaining ingredients, using the back of a spoon to break up whole tomatoes.
Bring to a simmer and cook, partially covered, over medium-low heat for 30 minutes, stirring often. Serve over cooked pasta.