Garden Harvest Spaghetti Sauce
 
Prep time
Cook time
Total time
 
Rich, hearty, healthy, wholesome harvest vegetable spaghetti sauce! Perfect recipe for all the fresh produce from your garden!
Author:
Recipe type: Main
Serves: 12-14
Ingredients
  • 3 medium zucchini, chopped
  • 3 medium yellow summer squash, chopped
  • 1 medium eggplant, cubed (peel if you wish)
  • 3 medium carrots, chopped
  • 2 medium onions, chopped
  • 6 garlic cloves, minced
  • 3 medium tomatoes, chopped
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1 medium sweet yellow pepper, chopped
  • ½ pound sliced mushrooms, fresh
  • 2 cans (28 oz each) Italian crushed tomatoes (I love using San Marzano tomatoes)
  • 1 can (6 oz) tomato paste
  • 2 tablespoons olive oil
  • 2 teaspoons Italian seasoning
  • ITALIAN SEASONING:
  • 1 tablespoon dried basil
  • 1 tablespoon dried marjoram
  • 1 tablespoon dried oregano
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried sage
  • 1 tablespoon dried thyme
  • 1 tablespoon dried flat leaf Italian parsley
  • 1-1/2 teaspoons salt
  • ½ teaspoon pepper
Instructions
  1. In a heavy stock pot or preferably in a dutch oven, saute onions and peppers in oil until tender. Add garlic and cook 1 minute longer.
  2. Add the zucchini, summer squash, tomatoes, eggplant and mushrooms.
  3. Cook and stir for 5 minutes.
  4. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until sauce is thickened.
  5. Use this sauce with any pasta dish. I love serving this with spaghetti squash as my "pasta". My four year old loves this with spaghetti, lasagna, etc. This way, my family is guaranteed to get their veggie intake for the day!
Recipe by Life on Manitoulin at https://lifeonmanitoulin.com/2013/08/garden-harvest-spaghetti-sauce.html