This recipe is actually a Suzanne original! I made it up myself, thankyouverymuch.
This recipe makes a LOT of spaghetti sauce. Couldn’t tell you exactly how much. I freeze it in smaller amounts to use later on.
Here’s what you’ll need:
1 kilo (around 2 lbs) each of onion, carrots, zucchini, tomatoes and eggplant.
Also, 1 can tomato paste and 1 packet of Spaghetti Sauce Mix (or skip the seasoning packet if you want to do all of your own seasoning).
A small helper is not necessary, but fun if you’ve got one sittin’ around.
The big job is preparing each of the vegetables.
Onions are peeled, diced and pureed (warning: might bring on tears).
Carrot are peeled and chopped.
Zucchini is scrubbed, chopped and pureed with some water to thin it out.
Tomatoes are blanched and cooled, peeled and quartered.
Eggplant is baked, peeled and pureed.
Dump it all into a big pot and simmer for awhile. Look at that rainbow of color and nutrients!
As it cooks, season it further with garlic powder, salt and Italian spices until it tastes just right to you.
Puree once more when the carrots are cooked soft (you’re going to either love your stick blender at this point in the day or you’re going to really wish you had one!)
And that’s it. Pure vegetable spaghetti sauce with great flavor, a nice hearty thickness and incredibly healthy too!