Hearty Homemade Tomato Sauce over Spaghetti Squash
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.