Homemade Vegetable Loaded Spaghetti Sauce

Homemade Spaghetti Sauce

Every couple of months I like to make a big batch of vegetable loaded spaghetti sauce. I then freeze batches to have on hand for healthy, quick, and easy meals. This homemade spaghetti sauce tastes so much better than jarred sauce and because it is homemade I know exactly what is in the sauce.

We are also trying to reduce our refined sugar intake, which is where my secret ingredient comes into play: Shredded Carrots. Carrots provide a natural sweetness to this sauce. Personal tastes and tomato acidity can vary so you may want to add a little sugar once the sauce has simmered for a while.

Shredded Carrots

My favorite vegetables to add to this spaghetti sauce are zucchini, eggplant, and mushrooms. But feel free to add whatever vegetables you have on hand. This is a great recipe to use up your end of summer vegetable and herb harvest.

This spaghetti sauce recipe calls for six cups of diced fresh tomatoes, but you could substitute canned whole tomatoes, diced tomatoes, or tomato purée. While chopping all of these vegetables may seem like a lot of work the end result is completely worth it. The best part is once everything is in the pot all you have to do is stir the spaghetti sauce a few times while it simmers away.

Spaghetti Sauce

Before serving I like to add a couple of meatballs and top with parmesan and mozzarella cheese.

Plate of Spaghetti with Sauce

Homemade Vegetable Loaded Freezer Spaghetti Sauce

This vegetable loaded spaghetti sauce is the perfect way to take advantage of the end of the summer harvest and sneak some extra vegetables into a meal.

CategoryDifficultyBeginner

Yields16 Servings
Prep Time30 minsCook Time2 hrsTotal Time2 hrs 30 mins

Plate of Spaghetti

Ingredients

½ cup Olive Oil
3 Onions - Chopped
12 Garlic Cloves - Minced
32 oz Shredded Carrots
2 Zucchini - Chopped
1 Eggplant - Peeled and Chopped
16 oz Mushrooms - Chopped
6 cups Tomatoes - Chopped
1 tbsp Dried Oregano
1 tbsp Dried Basil
1 tbsp Dried Parsley
Salt and Pepper to Taste

Directions

1

In a large stockpot, heat olive oil over medium heat for two minutes. Add in the onion, garlic, carrots, zucchini, eggplant, and mushrooms. Cook until the onions turn translucent and the vegetables start to soften, about 5-8 minutes, stirring occasionally.

2

Increase the temperature to medium-high. Add the tomatoes and herbs. Stir to combine. Bring the mixture to a boil stirring occasionally. Once the sauce reaches a boil, reduce the heat to medium-low and allow to simmer for 2 hours. The longer you let it simmer the fewer chunks there will be. Stir occasionally to prevent any sticking to the bottom of the stockpot.

3

Depending on the acidity of your tomatoes you may want to add additional sweetener. You can use granulated sugar or brown sugar.

4

Add salt and pepper to taste.

5

Remove the spaghetti sauce from the heat.

6

Use the spaghetti sauce immediately or allow it to cool completely before transferring the spaghetti sauce to freezer safe containers. Keep a container in the refrigerator for up to two weeks or in the freezer for up to six months.

Tips

  • Add an anchovy or two when you sautee the vegetables. They will melt away as the spaghetti sauce cooks and you won't even know they are there. Your spaghetti sauce won't taste fishy I promise but it will have a delightful umami flavor.
  • This spaghetti sauce recipe calls for six cups of diced fresh tomatoes, but you could substitute canned whole tomatoes, diced tomatoes, or tomato purée.
  • If you have one add a parmesan or romano rind to the sauce as it simmers.
  • For a thicker sauce, simply continue to simmer the sauce for longer until it has reduced to your liking. Be sure to continue stirring occasionally so that it doesn't burn on the bottom of the pan. The more it reduces, the lower the heat should be.
  • Personal tastes and tomato acidity can vary so you may want to add a little sugar once the sauce has simmered for a while.

To Freeze:

  • Pour the completely cooled spaghetti sauce into a zip-top bag.
  • Label the bag with the contents and date.
  • Lay the bag flat in the freezer to freeze.
  • Spaghetti sauce will keep in the freezer for up to 6 months.
  • Thaw the spaghetti sauce overnight in the refrigerator.
  • Reheat in a pot over medium heat.

If you try this recipe, be sure to leave a comment below! You can also snap a picture and post it on Facebook be sure to tag me @RaspberriesandKohlrabi.

Homemade Spaghetti Sauces

Ingredients

 ½ cup Olive Oil
 3 Onions - Chopped
 12 Garlic Cloves - Minced
 32 oz Shredded Carrots
 2 Zucchini - Chopped
 1 Eggplant - Peeled and Chopped
 16 oz Mushrooms - Chopped
 6 cups Tomatoes - Chopped
 1 tbsp Dried Oregano
 1 tbsp Dried Basil
 1 tbsp Dried Parsley
 Salt and Pepper to Taste

Directions

1

In a large stockpot, heat olive oil over medium heat for two minutes. Add in the onion, garlic, carrots, zucchini, eggplant, and mushrooms. Cook until the onions turn translucent and the vegetables start to soften, about 5-8 minutes, stirring occasionally.

2

Increase the temperature to medium-high. Add the tomatoes and herbs. Stir to combine. Bring the mixture to a boil stirring occasionally. Once the sauce reaches a boil, reduce the heat to medium-low and allow to simmer for 2 hours. The longer you let it simmer the fewer chunks there will be. Stir occasionally to prevent any sticking to the bottom of the stockpot.

3

Depending on the acidity of your tomatoes you may want to add additional sweetener. You can use granulated sugar or brown sugar.

4

Add salt and pepper to taste.

5

Remove the spaghetti sauce from the heat.

6

Use the spaghetti sauce immediately or allow it to cool completely before transferring the spaghetti sauce to freezer safe containers. Keep a container in the refrigerator for up to two weeks or in the freezer for up to six months.

Homemade Vegetable Loaded Spaghetti Sauce

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This Post Has 4 Comments

  1. This looks great, I am visiting you from the pin junkie link party,.I pinned and followed you on Pinterest would love if you followed back -TIA

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