|Homemade Spaghetti Sauce used in Manicotti (coming soon!)|
Since I forgot to take a picture of the sauce all by itself.
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 basil2 1/2 teaspoon oregano
2 1/2 teaspoon Salt &
1/2 teaspoon Pepper1/4 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.