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Welcome to Meatless Monday! It's the one day of the week I hope you all try to eat all meatless meals. I'd even challenge you to go without animal products at all and see how you feel. Either way, the animals will appreciate you going a day without eating them. ;o)
Today's recipe is my husband's fresh spaghetti sauce. He can whip this up in less than an hour, but you can make it an all-day sauce to infuse the flavors of the spices even more. He usually uses Roma tomatoes, but you're welcome to try any kind you have. Romas are small, so adjust for size when finding the amount you need if you opt for a different kind of tomato. I'm sure this sauce would taste even better when homegrown tomatoes are used. Mmmm!
Fresh Spaghetti Sauce
- ~20 Roma tomatoes
- 1 yellow onion
- 4-5 garlic cloves
- Mushrooms, chopped and sauteed (optional)
- Herbs and spices to taste:
- Garlic powder
- Onion powder
- Minced onion
- Crushed red pepper
- Salt and pepper
Add garlic cloves to the tomatoes in the blender and blend to a liquid.
Add tomato and garlic to a large pan or pot over a medium to high heat until it comes to a rapid boil. Then back the heat down to a medium/low heat.
If you want to use the mushrooms, have them chopped and sauteed before adding them to the tomato and onion sauce here.
Season with oregano, basil, garlic powder, onion powder, minced onion, crushed red pepper, salt and pepper, etc, to taste.
Let it simmer and it'll get thicker as it cooks. Simmer for however long you desire to let flavors blend.
Makes about 40 oz.
Try this sauce on your favorite pasta noodles. Try brown rice or corn pastas to avoid gluten. Or even top spaghetti squash with this sauce. Let me know if you try it!
Eat your fruits and veggies, kids.