Garden Spaghetti Sauce

*Originally posted April 7, 2013

I’ve been thinking about creating a new spaghetti sauce for a while, mostly because the marathon training caused me to eat more spaghetti than I ever have in my life, and I got sick of my normal rotation. I also wanted to create one that snuck in extra vegetables. Here  is what I came up with.  I can’t wait to make it late season with fresh tomatoes and veggies.

  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 zucchini finely, chopped
  • 1 summer squash, finely chopped
  • 1 bell pepper, finely chopped
  • 2 tablespoons olive oil
  • 1 (28 ounce) can whole peeled tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 tablespoons dried basil
  • 1 tablespoon dried oregano
  •  tablespoon white sugar
  •  2 teaspoon crushed red pepper flakes
  • 1/4 cup red wine
  1. Heat olive oil in a large saucepan or Dutch oven. Saute onions and garlic until tender, for about 1 minute and then add squashes and pepper. Add remaining ingredients  and simmer over low heat for at least 1 hour.  If it starts to dry out a little, add a cup of water.
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