Spaghetti sauces that you buy in the store is expensive, contains sugar, rancid vegetable oils, too much salt, and who knows what else. It’s so frickn’ easy to make your own sauce. I have been doing this for a while so it came in handy while on the Whole 30 this past month.
This is my favorite recipe. It’s easy. I make the whole thing and freeze half for another time. You could double the recipe if you have a large family so you can freeze some too.
2 Cans diced tomatos
2 Carrots peeled diced small
2 Celery Stalks diced small
1 Spanish or Sweet Onion diced small
2 Dates or Figs diced small (optional)
1 Bay leaf
1 tsp Salt
1 tsp Pepper
1/2 tsp crushed red pepper
2 Tbs Olive Oil
1/4 red wine or 2 TBS Balsamic Vinegar
Optional – Rosemary, Oregano, Parsley, Basil
Sauté your onion, carrot, and celery in the olive oil. Add the garlic, salt and pepper and crushed red pepper and stir until fragrant. This is probably about 1 minute.
Then add everything else. Bring up to a boil for about 30 seconds. Then decrease to just a simmer
for about 2 hours.
Then you can add about a 1/2 TBS of any of the herbs mentioned above. It’s up to you and what you planning to make it for.
You can leave this sauce chunky or blend it for a smooth variation.
The best is to put it away and eat it the next day. The flavors just develop so much more if you can wait.
Canned tomato brands vary greatly in flavor. The best are stewed tomato with basil at Trader Joe’s, Kirkland diced tomatoes at Cosco, and San Marzano from Italy.
Spiralize or use a vegetable peeler to make zucchini noodles. Fill your plate with a ton of zucchini noodles and then top with a little pasta (I use brown rice spaghetti), then sauce, and parmesan. Using zucchini noodles will add a ton more nutritional value to the meal and decrease the calories and carbs without feeling like you had to decrease your portion. Even Gerry likes the zucchini noodles as long as there is some pasta in there.