Hearty Homemade Tomato Sauce over Spaghetti Squash

Homemade tomato sauce, tomato sauce with vegetablesA good, go-to tomato sauce is a must in every cooks arsenal of recipes.

I have a few different varieties depending on what it’s going over, but this is by far one my favorites. It goes with anything and incorporates some of my favorite veggies — Brussels, squash and zucchini — making it a filling standalone dish or a hearty topping over some spaghetti squash or thick eggplant slices.

You can switch up the vegetable assortment depending on your taste. I sometimes throw in some starchier options like sweet potato or butternut squash; broccoli florets or fresh peas make nice additions, as well.

This recipe makes a decent portion — I always have leftovers that me and husband eat throughout the week — and it keeps really well; sometimes even tasting better the following day. Enjoy!

Ingredients: Hearty Homemade Tomato Sauce with Fresh Vegetables

  •  1 pint/10 oz Brussels sprouts, ends trimmed and halfed
  • 2 TB coconut oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 zucchini, halfed and chopped
  • 1 summer squash, halfed and chopped
  • 3 TB red wine vinegar
  • 2 bay leafs
  • 1 TSP raw sugar
  • 1/4 tsp cayenne pepper
  • 1 14 oz can pitted black olives, drained
  • 14 oz can fire-roasted tomatoes
  • 2 15 oz cans tomato sauce
  • 1 28 oz can chunky tomato sauce
  • Fresh black pepper to taste
  • 1/4 cup chopped fresh basil
  • 1 avocado, sliced, for garnish

– Melt oil in large sauce pan, add garlic and onion and cook until soft and translucent

– Add cans of tomato sauce/tomato, red wine vinegar, sugar, pepper, cayenne, Brussels and bay leaf. Cook on low, covered for about 30 minutes.

– Add fresh basil and remaining vegetables and olives and cook approx. 10 minutes until vegetables are soft.

– Remove bay leaf, spoon over cooked spaghetti squash and top with avocado.

 

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