Food Is Medicine – Veggie Spaghetti Sauce

One of my favorite foods is Italian.  I made a veggie spaghetti sauce by rummaging through my refrigerator vegetable bin, added tomato paste and diced tomatoes with seasonings and wah-lah, I had a sauce.  Feel free to switch up the veggies with whatever you have in the Frig.  Use the sauce on pasta, zucchini noodles, or rice. 

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 celery stocks, chopped
• 2 garlic cloves, minced
• 1 large green pepper, chopped
• 1 large carrot, chopped and par-cooked
• 2 cups chopped tomatoes
• 1 small can tomato paste
• Your favorite spaghetti seasoning packet or
  • 1 t corn starch
  • 2 t dried oregano
  • 1 t sugar
  • 1 t onion powder
  • 1 1/2 t kosher salt
  • 1 t garlic powder or 3 t minced garlic
  • 1/2 t fresh ground pepper
  • 2 t dried basil or 1/4 c chopped fresh basil
  • 1/2 t thyme
  • 1/2 t parsley
• Salt to taste (optional)
• 1 cup vegetable broth and more if needed

1. In a deep skillet or dutch oven, add oil, onions, green pepper and celery.  Saute vegetables for 3 minutes over medium heat.
2. Add garlic, par-cooked carrots, tomatos and tomato sauce and seasonings. Stir well.
3. Add broth to thin to the sauce and continue cooking over low heat for about 20 to 30 minutes.
4. Serve over noodles of choice or rice.

Recipe developed on the fly by Siskiyou Vital Medicine staff.