HV Marinara/Spaghetti Sauce

A few years back, I began reading labels and realized how much other "stuff" is in processed foods, including sauces.  So I began making our marinara that we use for pasta sauce, pizza sauce and anywhere else you'd use a jar of spaghetti sauce.  While often the batches of sauce will have some variation, this recipe is one that I've come to stick fairly close to.  In addition to the tomatos that are the base, this sauce is packed with other veggies.  I add pureed squashes for nutrients, carrots for sweetness and peppers and onions for flavor.  The carrots and squash are pureed in but we prefer the chunks of peppers and onions.  If you prefer a smoother sauce, simply puree these too.  This recipe is great on the stove-top or in the slow cooker.

HV Marinara

2 Tbs Olive Oil

1 large Onion

4 sweet Bell Peppers (green, yellow, orange or red)

4 cups of chopped Carrots

6 cups of chopped Zucchini or Squash

#10 can of Ground Tomatoes (6 pound)

1 head of Garlic, minced

2 Tbs Basil

1 Tbs Parsley

1 Tbs Oregano

1 cup Red Cooking Wine

Directions for Crock-Pot

1.  Cook Zucchini and Carrots and puree.

2.  Put all ingredients into slow cooker and allow to cook on low for 6-8 hours.

Directions for Stove-Top

1.  Cook Zucchini and Carrots until soft and puree.  (quickest cooking method is microwave)

2.  Place oil, onion and peppers in large stock pot and saute until tender.

3.  Add remaining ingredients to the pot and allow to simmer, covered, on medium low for 3-4 hours, removing lid if sauce seems too thin for your liking.

Click here for a printable version of this recipe.