Veggi-full spaghetti sauce
On busy days, putting a healthy meal on the table can be challenging. On a drizzly day like today, this spaghetti sauce filled our home with tantalizing aromas all day, allowed us to go out and have fun, and provided a tasty dinner with lots of leftovers for the rest of the week!
1 (796 ml) can diced tomatoes
1 (796 ml) can crushed tomatoes
1 can tomato paste
2 (700 ml) jars tomato sauce, (your preferred blend)
1 large zucchini, shredded
2 carrots, shredded
1 red pepper, diced
1 onion, finely diced
3 cloves garlic, crushed
Mix all ingredients in crock pot and simmer on low 6 hours.
***Hint: If you have a veggie-picky eater, pureeing the veggies before adding to the sauce makes them invisible!*** For meat lovers, add fried Italian sausage or ground sirloin towards end of cooking. Serve with pasta, and home made Focaccia bread. Top with grated Romano or Parmesan cheese if desired.
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