Classic spaghetti with sauce from a jar is a perfectly good meal. But if you're not adding a side salad, it can be lacking nutritionally. This homemade sauce aims to kick up your spaghetti and make it healthier by adding frozen veggies. Even if you don't want to make pasta sauce from scratch, you can always just blend you favorite store-bought variety with a bag of veggies. If you have kids who don't eat enough of their veggies, or you're just trying to eat healthier without sacrificing flavor, this spaghetti sauce is a great option. You can even double the recipe and freeze or can portions for a later date.
- 28 ounce can whole tomatoes
- 1/2 bag of frozen veggies
- 1 cup water
- 1/4 cup extra virgin olive oil
- 7 garlic cloves, peeled and slivered
- pinch of crushed red pepper flakes
- pinch kosher salt
- 1/4 teaspoon dried oregano
- Pour tomatoes into a bowl and crush.
- Pour 1 cup water into can and slosh around, picking up the leftover tomato juice.
- In a large skillet, heat oil. Add garlic.
- Add the tomatoes and the water. Then add the red pepper flake, oregano, and salt. Stir.
- Simmer sauce for about 15-20 minutes.
- Add to the blender (be careful of splashing, as the sauce is hot) and add the veggies. Blend until combined.