Summer Garden Spaghetti Sauce
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Summer Garden Spaghetti Sauce calories by ingredient
Introduction
Homemade spaghetti sauce using tomatoes and bell pepper from my garden, along with a bunch of other ingredients! This is only "poultry" because it uses chicken broth. Using vegetable broth would make it fully vegan! Homemade spaghetti sauce using tomatoes and bell pepper from my garden, along with a bunch of other ingredients! This is only "poultry" because it uses chicken broth. Using vegetable broth would make it fully vegan!Number of Servings: 8
Ingredients
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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 fine
1 pound mushrooms, sliced
7 cloves garlic (yes, that much), minced
2 medium brown onions, chopped fine
1 large shallot, chopped fine
1 cup carrots, grated or chopped fine
1 green bell pepper, chopped fine
6 tbsp extra virgin olive oil
1 6-oz can tomato paste
2 cups chicken broth (low-sodium preferred)
3.5-4 ounces red wine
3/4 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
Tips
If you are not familiar with how to skin/prepare tomatoes: score an X-shape in the bottom of each tomato with a sharp knife. Drop tomatoes into a pot of rapidly-boiling water for 30-45 seconds or until skin begins to loosen, and then remove, plunging them immediately into an ice bath. Once cooled to touch, you can slide the skins right off, and then rip apart over a bowl (the bowl catches the juices/seeds). Put the tomato flesh into a container for your sauce, and once you've deseeded all the tomatoes, pour the seeds and juice into a fine strainer, saving the juice and discarding the seeds and skins (and the tough stem area of the tomato).
Directions
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.