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Homemade Vegetarian Spaghetti Sauce photo

Vegetarian Spaghetti Sauce

A simple, vegetable-packed spaghetti sauce that's savory, slightly sweet, and ready in about 35 minutes.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings

Equipment

  • large nonstick skillet
  • Wooden Spoon or Spatula
  • Grater
  • Knife and cutting board
  • Measuring spoons and cups
  • Can opener

Ingredients
  

  • 2 tablespoons olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1/2 cup carrot grated
  • 1 small zucchini diced
  • 1/4 green pepper diced
  • 14.5 oz diced tomatoes 1 can
  • 1 can tomato paste
  • 2 cups V8 juice low sodium (used)
  • 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • 1 large bay leaf
  • 1 1/2 tablespoons sugar
  • salt to taste
  • black pepper to taste

Instructions
 

  • Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat.
  • Add the diced onion and sauté for about 2 minutes until it begins to soften.
  • Stir in the diced zucchini, grated carrot, and diced green pepper and sauté another 5–7 minutes until vegetables are tender.
  • Add the minced garlic and cook about 1 minute until fragrant, stirring constantly.
  • Mix the tomato paste into the vegetables until well combined.
  • Pour in the diced tomatoes (14.5 oz can) and 2 cups V8 juice, then stir in dried basil, dried oregano, bay leaf, and sugar.
  • Bring the sauce to a boil, then reduce heat to a simmer. Cover and simmer at low heat for 30 minutes, stirring occasionally. Add a little water if you prefer a thinner sauce.
  • Remove the bay leaf, season with salt and pepper to taste, and serve with hot spaghetti and Parmesan if desired.

Notes

  • This sauce thickens as it simmers.
  • Use low-sodium V8 if you prefer less salt.
  • Adjust sugar to balance acidity if needed.