I have made this spaghetti sauce for years now and really it could not be simpler or healthier for you. No added oil, no added sugar, high-fructose corn syrup or anything bad for you. When you make your own spaghetti sauce you know exactly what is in it and in this one I load it up with healthy veggies. This recipe makes 4 quarts of spaghetti sauce which I use some right away the day I make it and then freeze the rest in quart sized Ziploc brand Twist ‘n Loc containers. And then I have sauce for whatever meal I want right in my freezer.
You can of course cut this recipe in half if you do not want to make so much. But I think it is a frugal and time-saving idea to make a big batch for later.
Also our family likes this sauce chunky. However, when my kids were littler they would balk at the big chunks of veggies so I would just run this in my blender to smooth it out some. Now that the kids are older they don’t mind the veggies. So feel free to blend it up to suit your texture needs. Either way it is still healthy and delicious! This recipe is vegetarian, vegan, low-fat, low sugar, low sodium, gluten-free and full of flavor!
- 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.