Homemade Crockpot Spaghetti Sauce (full of veggies)
We are focusing on “small things” this year, from eating better and walking more to paying a little better attention to our spending! One small adjustment that can make a big difference in your eating habits is adding more veggies to your meals. A few new recipes we’ve added to our rotation are cauliflower mashed potatoes, veggie breakfast muffins, and spinach hummus. Both were a hit with both III and Chickadee!
A regular around here is pasta, pizza, and basically anything that involves marinara! So I thought why not “healthy up” our spaghetti sauce with loads of veggies (that you can’t even see!).
- 2 twenty-eight ounce cans of diced (or peeled) tomatoes
- 1 small can of tomato paste
- 6 cloves of minced garlic
- 1/2 an onion, diced
- 1/2 a green pepper, diced
- 1/2 cup diced carrots
- 1/2 cup broccoli
- 1 tbsp dried (or fresh) oregano
- 1 tbsp dried (or fresh) basil
- 1 tsp red pepper flakes (optional because they really add a kick!)
- 1 bay leaf
- Prepare all ingredients and combine in your crockpot.
- Cook over 6 hours
- Remove from crockpot & take out the bay leaf
- Place in a food processor
- Pulse to the consistency of your liking
- Use immediately & freeze the rest for your next meal!
You can really customize this recipe however you would like with different vegetables. A few other ideas to throw in are mushrooms, eggplant, red peppers, spinach, kale and celery just to name a few. It’s great to use up those veggies in your fridge that need a purpose!
You get so much sauce with this recipe…we easily filled up two LARGE mason jars. We used about a fourth of the sauce with spaghetti and threw the rest in a mason jar (or ziplock bag) and freeze it for later.
You are going to LOVE this one! Enjoy!!