Garden Spaghetti Sauce
"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
- Ingredients:
- 16
- Yields:
-
15 cups
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
- In Dutch oven (or REALLY big pot), saute first six vegetables in the oil until tender.
- Add the ten remaining ingredients.
- Bring to a boil. Reduce heat; cover and simmer for 1 hour.
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RECIPE SUBMITTED BY
Hmm... My pet peeve is people standing over my shoulder, especially when I'm cooking. Aargh!
Ooh, and when my husband comes over to help, but doesn't read the recipe so he just improvises. Oy! But I still love him with all my heart!
