Homemade spaghetti sauce filled with veggies is so much healthier than most canned sauces. You know exactly what's in it when you make it at home. Cooked in the crock-pot folks will never know that you did not slave over a hot stove simmering this delicious sauce!
Author: Lady Heidi
Recipe type: Sauces
1 Medium Yellow Onion, Diced
7 Medium Carrots, Diced
2 Large Bell Peppers, Diced
3 Small Zucchini, Diced
2 Cups Mushrooms, Roughly Chopped
6 (14.5 Oz. Cans Crushed Tomatoes
2 Tablespoons Dried Basil
1 Tablespoon Dried Oregano
1 Teaspoon Dried Rosemary
1 Bay Leaf, Crumbled
3 Cloves Of Garlic, Minced
Prep your vegetables and throw everything into a 6-7 quart sized Crock-Pot.
Stir well to combine.
Cover and cook on low 8 to 10 hours.
If you like a smoother sauce blend sauce in blender or with an immersion blender till desired texture.
Store extra sauce in freezer proof containers for up to 6 months.
Serve size: 1 Cup Calories: 33.8 Fat: 0.3 g Saturated fat: 0 Unsaturated fat: 0 Carbs: 7.8 g Sugar: 3.1 g Fiber: 2.1 g Protein: 1.2 g Cholesterol: 0.0 mg
Recipe by Crock-Pot Ladies at http://crockpotladies.com/crockpot-veggie-loaded-spaghetti-sauce/