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Chunky Garden Vegetable Spaghetti Sauce

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Have a lot of tomatoes sitting on your counter that need to be used up before they go bad? That’s the situation I found myself in a few days ago. When we were up at my parents’ house for Labor Day, we were given lots of tomatoes!

Yeah, we kind of hit the jackpot of fresh produce while we were there! Having all of that fresh produce was great, but we couldn’t eat it fast enough!

I had found a way to use all of the beans, corn, and radishes, but I still needed a way to use the tomatoes and summer squash. I had never tried making my own spaghetti sauce, so I figured now was as good of time as any! 🙂

I love hearty spaghetti sauce that is loaded with veggies, so I set out to make a nice hearty sauce using the vegetables I had on hand. Those vegetables happened to be green peppers, carrots, and summer squash.

I guess I could say it was a success, because the first thing my husband said after taking a bite was, “This is going on the make again list, right?” 🙂

This sauce is plenty filling by itself and makes for a great meatless meal when paired with whole grain noodles. My husband didn’t even mind not having meat present!

Have a great weekend everyone, and if you have tomatoes that need to be used up, give this spaghetti sauce a try! 🙂

Chunky Garden Vegetable Spaghetti Sauce
 
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Serves: about 9 cups
Ingredients
  • ¼ C olive oil
  • 1 C onion, coarsely chopped
  • 6 garlic cloves, minced
  • 1 C carrots, coarsely chopped
  • 1 C green pepper, coarsely chopped
  • 1 C yellow summer squash, finely sliced and quartered
  • 10 C tomatoes, washed and cut into chunks
  • 1 tbsp salt
  • 1½ tsp black pepper
  • 2 tsp dried parsley flakes
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried thyme
Instructions
  1. In a large saucepan or medium stock pot, heat olive oil over medium heat for two minutes. Add in the onion, garlic, carrots, green pepper, and summer squash. Cook until onions turn translucent and vegetables start to soften, about 5-8 minutes, stirring occasionally.
  2. Increase temperature to medium-high. Add tomatoes and spices. Stir to combine. Bring mixture to a boil stirring occasionally. When sauce reaches a boil, reduce heat to medium-low and allow to simmer for 2 to 2½ hours. The longer you let it simmer the fewer chunks there will be. Stir occasionally to prevent any sticking to the bottom of the pan.
  3. Remove from heat.
  4. Use sauce immediately or allow to cool completely before transferring sauce to freezer safe containers. Keep a container in the refrigerator for up to two weeks if you want to use the sauce shortly. Store the rest in the freezer.

 

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Comments

  18. I am going to be canning this weekend & would love to can this recipe. Can you can this recipe & if yes what adjustments would need to be made for acidity.

    Reply

  20. I made this tonight and it was delicious! I didn’t have 2 hours to cook down the sauce, but after about an hour the veggies were nice and soft, the flavours were just delicious and with a small amount of cornstarch (sorry!) it thickened perfectly. I’m sure if I’d had the full 2/2.5 hours it would have been perfectly thick by itself. I personally loved that the veggies were a little on the chunky side, and my husband also loved it. I’m a vegetarian so I ate it as is on whole wheat pasta, and he added sausage to his plate. Really wonderful! As an afterthought, I would imagine that if folks are pressed for time that after about an hour it could be pulsed in a blender/food processor for smaller veggies, and a more saucy consistency. I might try that next time! Thanks for the recipe.

    Reply

  21. This was DELICIOUS!! I couldn’t stop eating it and my meat-eating husband also loved it. Great recipe. I’m going to make it again next week. I added some red wine and mushrooms to mine.

    Angie

    Reply

    • CAN I USE FRESH VEGGIES THAT I HAVE FROZEN FROM MY GARDEN ( CARROTS, CELERY, PEPPERS, ONIONS, TOMATOES) I HAVE DICED THEM AND FROZE THEM AS I PICKED THEM HOPING I CAN USE THEM IN A PASTA SAUCE.

      Reply

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