*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
- 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.