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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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This is an extremely versatile spaghetti sauce that is great for using up your garden's bounty (or maybe your supermarket splurge?). The recipe makes a huge batch, which can be easily frozen and saved for future meals. Feel free to add in new veggies (sometimes I use mushrooms or zucchini instead of squash) or spices. *Cook time includes 1 hour of unwatched simmering* Ingredients:
4 cups yellow squash, sliced |
3 medium carrots, coarsely chopped |
1 cup celery, chopped |
1 cup onion, chopped |
1 cup bell pepper, chopped (any variety or mix of varieties) |
4 -8 garlic cloves, minced |
1/4 cup oil (canola or vegetable) |
86 ounces crushed tomatoes (either fresh or canned) |
1 (12 ounce) can tomato paste |
1 cup broth (beef, chicken or vegetable) |
2 teaspoons dried basil |
2 teaspoons dried oregano |
1 1/2 teaspoons brown sugar (or 1 packet splenda or truvia) |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2-1 cup parmesan cheese, grated |
Directions:
1. In Dutch oven (or REALLY big pot), saute first six vegetables in the oil until tender.
2. Add the ten remaining ingredients.
3. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
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