Homemade Spaghetti Sauce

Once you start reading labels you never go back. I have seen more things added to foods that I have no idea what they are or why they would be even added. After standing in the aisle of tomato sauce I became frustrated with almost every jar I picked up having not one but several things in the list of ingredients that just didn’t belong or that weren’t good. And it’s sad to say a lot of jars contained sugar or some form of sugar. This sauce took about 30 minutes to make and that’s with me making other things in the kitchen at the same time.

 This recipe is courtesy of Multiply Delicious




Homemade Veggie Tomato Sauce


1/2 tablespoon coconut oil


3 cloves garlic, minced


1/2 sweet onion (or yellow onion)


39 ounces crushed tomatoes (1 – 25 ounce can plus 1-14 ounce can)*


2 zucchini


2 yellow squash


2 cup fresh spinach


1 – 14.5 ounce can diced tomatoes*


1/2 baked sweet potato


1/3 cup fresh basil, chopped


3 to 4 tablespoons fresh thyme, chopped


1/2 cup Vegetable (or chicken) broth


salt and pepper to taste





Instructions:
Steam zucchini and yellow squash until soft.

In the bowl of a food processor, blend zucchini, yellow squash, 2 cups spinach, diced tomatoes, sweet potato and herbs.

In a large pot, saute onion and garlic in 1/2 tablespoon coconut oil until soft. Add crush tomatoes to the pot and stir to combine. Then stir in the blended veggie tomato mixture and broth and stir to combine. Season with salt and pepper. Bring sauce to a simmer and use with vegetables or protein.

Makes about 3 - 28 ounce jars of sauce. Sauce can be placed in freezer bags and frozen for later use.

*I used Eden Organic which used nothing put tomatoes, no additives or added salt. Just plum tomatoes as the one and only ingredient. I found it in my local Whole Foods. Another great thing is the crushed tomatoes comes in a glass jar so you can reuse to place the finished sauce in.

Let us know how it goes!