Saturday, March 12, 2011

Vegetable Spaghetti Sauce

This is a hit at our house!  It makes a very hearty, thick and chunky veggie spaghetti sauce.  We had a ton of it left over one day and made a homemade wheat pizza crust and just spread the sauce on the top, no cheese, and baked it and it was so good, Jocelyn ate only the sauce and vegetables and left the crust.  This recipe is from 101 More Things to do With a Slow Cooker.  You just have to love anything that starts out looking like this in the pot, right?

1 large onion, chopped
8-10 baby carrots, cut in thirds
2 cans (4 oz.) mushroom pieces, drained (or one 8 oz. package of fresh mushrooms
1 green bell pepper, seeded and chopped
2 cans (14.5 oz. each) diced Italian tomatoes, with liquid
1 can (15 oz.) tomato sauce
1 can (6 oz.) Italian-style tomato paste
2 tsp. sugar (I did agave)
1/2 tsp. salt
1/2 tsp. italian seasoning

Combine all ingredients in greased slow cooker.  Cover and cook on low heat 6-8 hours.  Stir well and serve over hot cooked spaghetti or other pasta.

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