Wednesday, January 2, 2013

Vat O' Spaghetti Sauce

Homemade Spaghetti Sauce used in Manicotti (coming soon!)
Since I forgot to take a picture of the sauce all by itself.
This is a simple, vegan homemade Spaghetti or Italian Red Sauce that you can keep in the freezer for all your batch cooking or freezer cooking needs. If for some reason you don't have the time or desire to make this one, there's nothing wrong with substituting your favourite store-bought brand in a recipe. But, I find when using store bought spaghetti sauce, I either have to pay too much, or I have to season it when I get it home to make it "just right." This one, you can make exactly to your taste, and control the oil going in.

This recipe is adapted from my Sister, Nancy's, sauce recipe.

Vat O' Vegan Spaghetti Sauce
(optional: Oil may be added to taste. I make mine oil-free)
3 T garlic *
1 (12oz) bag frozen onions, thawed under running water, or 2 large chopped onions**
#10 can crushed tomatoes or 7 (15oz) cans***
1 1/2 Tablespoon basil
2 1/2 teaspoon oregano
2 1/2 teaspoon Salt &
1/2 teaspoon Pepper
1/4 tsp crushed red pepper (more to taste - I cook for a small child, so keep heat to a minimum)
1/4 cup red wine
1/4 cup water (more after cooking)
On high in crock pot 1 1/2 to 2 hours, stirring once or twice (it can scorch on high) OR simmer on stove top about 30 minutes, stirring frequently.

*I use American grocery store pre-minced garlic from a jar. It is VERY mild. Homegrown, fresh garlic can be much stronger- adjust amount to your tastes.

**If you use fresh onions, you may have to simmer longer till they're tender, or pre-saute them before adding them.

***The Crushed tomatoes I buy are ultra-thick - almost like tomato paste, which gives me a concentrated sauce. (I have been buying the GFS brand lately). I like that, since it takes less freezer space. I dilute the sauce with water till it's the right consistency (easily pourable) at cooking time. If the Crushed Tomatoes you buy are thin/watery, you might choose to stir in a can or two (6oz cans) of tomato paste to thicken them.

This recipe fills my Slow Cooker almost to the top rim (which has been working okay for this recipe)! If it didn't, I might also add things like chopped mushrooms, bell pepper, capers, olives - what have you. If you have a bigger pot, don't hesitate to add your favourite extra sauce ingredients.

1 comment:

  1. That's a great basic sauce! I usually use tomato puree instead of crushed tomatoes, for a smoother sauce. Spaghetti is my favorite food! I make every batch of sauce a little different, depending on what ingredients I have handy. Here's my index of spaghetti sauce recipes--currently on top is a recipe for making spaghetti sauce into tomato soup when that's what you want!


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