Summer Garden Spaghetti Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
About 6 cups (give or take some) of fresh tomatoes, deseeded, skinned, and diced roughly with stem removed (but save the juice and use it in this recipe!)1 small to medium summer squash, diced fine1 pound mushrooms, sliced7 cloves garlic (yes, that much), minced2 medium brown onions, chopped fine1 large shallot, chopped fine1 cup carrots, grated or chopped fine1 green bell pepper, chopped fine6 tbsp extra virgin olive oil1 6-oz can tomato paste2 cups chicken broth (low-sodium preferred)3.5-4 ounces red wine3/4 tsp salt (or to taste)1/4 tsp dried basil (or to taste)1/4 tsp dried oregano (or to taste)Other Italian spices as preferred
Once everything is cut and prepared, heat the olive oil in a large pan. Add the onion and shallot, and cook until translucent, then add the carrot. At this point, you'll need a splash of chicken broth to keep everything moist. Once the carrot is half-softened, make a bare spot in the pan and add the garlic; heat until the flavor is released, and then blend it with the rest of the contents of the pan/pot.
Add the bell pepper next, cooking it until half-softened, then add the mushrooms and summer squash, repeating the process until all ingredients are cooked soft and adding chicken broth as required to keep everything moist/prevent it from burning.
Once everything else is soft, add the tomatoes and their reserved juice (not the seeds/stems/skins!). At this time, add spices/salt. Let cook until it startens to thicken, then add remainder of chicken broth and all of the red wine. Cook until it is your preferred consistency. Serve (I like this with high-fiber rotini, but you can use it as any other sauce) warm!
Serving Size: Makes eight heaping servings of sauce.
Number of Servings: 8
Recipe submitted by SparkPeople user LADYPIXEL.
Add the bell pepper next, cooking it until half-softened, then add the mushrooms and summer squash, repeating the process until all ingredients are cooked soft and adding chicken broth as required to keep everything moist/prevent it from burning.
Once everything else is soft, add the tomatoes and their reserved juice (not the seeds/stems/skins!). At this time, add spices/salt. Let cook until it startens to thicken, then add remainder of chicken broth and all of the red wine. Cook until it is your preferred consistency. Serve (I like this with high-fiber rotini, but you can use it as any other sauce) warm!
Serving Size: Makes eight heaping servings of sauce.
Number of Servings: 8
Recipe submitted by SparkPeople user LADYPIXEL.
Nutritional Info Amount Per Serving
- Calories: 196.5
- Total Fat: 11.7 g
- Cholesterol: 1.2 mg
- Sodium: 438.1 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 4.6 g
- Protein: 5.3 g
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