“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*”
READY IN:
1hr 30mins
YIELD:
15 cups
UNITS:
US

Ingredients Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: