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Vegetarian Spaghetti Sauce

A hearty, vegetable-packed spaghetti sauce that's quick to make and full of flavor.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 4 servings

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 (bell pepper) diced
  • 14.5 oz diced tomatoes 1 can
  • 1 can tomato paste
  • 2 cups V8 juice low sodium if desired
  • 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • 1 bay leaf large
  • 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.
  • Sauté the diced onion for about 2 minutes, until slightly softened.
  • Add the diced zucchini, grated carrot, and diced green pepper; sauté another 5–7 minutes until vegetables are tender.
  • Stir in the minced garlic and cook about 1 minute until fragrant.
  • Mix the tomato paste into the sautéed vegetables until well combined.
  • Add the diced tomatoes (14.5 oz can), 1 can tomato paste (if separate), 2 cups V8 juice, dried basil, dried oregano, bay leaf, and 1 1/2 tablespoons sugar; stir to combine.
  • Bring the sauce to a boil, then reduce heat to a simmer.
  • Cover and simmer for about 30 minutes, stirring occasionally; add a little water if you prefer a thinner sauce.
  • Season with salt and pepper to taste, remove and discard the bay leaf, and serve over hot spaghetti with parmesan if desired.

Equipment

  • large nonstick skillet
  • Spoon or Spatula
  • Can opener
  • Grater
  • Knife
  • Cutting Board

Notes

  • Use low-sodium V8 to reduce sodium.
  • Simmer longer for a thicker, more developed flavor.
  • Adjust sugar to balance acidity if desired.