garden vegetable spaghetti sauce (pareve)
I can hardly believe that today is the 17th of September. I woke up to the warm, orange sun piercing through my window this morning- a reminder that fall is here. I absolutely love this season, lush green colours turn to hearty reds, oranges, and yellows. The best time to stock up on summer produce is now!
This morning I looked in my pantry to see what ingredients were available to me. I knew that I had an abundance of garden vegetables. Here's what I came up with: a rich and hearty tomato sauce with A LOT of fresh vegetables. Instead of using spaghetti noodles, I prepared Cappellini noodles for this dish because they are finer in texture, and therefore slightly more subtle. This vegetable medley will leave a wonderful aroma in your kitchen, while you relax and enjoy one serving of vegetables in each cup of this healthy sauce!
This recipe is pareve (also happens to be vegan).
1/8 cup olive oil
1 cup onion, finely chopped
3 garlic cloves, minced
1 cup carrots, grated
1 cup green pepper, finely chopped
1 cup zucchini, sliced then quartered
9 cups tomatoes, washed and cut into chunks
2 tbsp salt
2 tsp black pepper
2 tsp dried parsley flakes
1 tsp dried basil
1 tsp dried thyme
Optional basil leaves for garnish
1. In a medium stock pot, heat olive oil over low heat for 2-3 minutes. Add in the onion and garlic and sauté until onions begin to soften.
2. Add in the carrots, green pepper, and zucchini. Cook until vegetables begin to soften, about 7-9 minutes, stirring often.
3. Increase heat to medium or high, add in tomatoes, salt, pepper, and herbs. Bring mixture to a boil, stirring occasionally. Reduce heat, cover with lid and allow to stew for 2.5 hours. Stir every half-hour to prevent vegetables from sticking to the pot.
4. Remove from heat and allow to cool before serving. Top pasta with optional basil leaves before serving.
*This sauce can be stored in the fridge for up to two weeks. Store leftovers in the freezer in airtight containers.