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| Serve your favorite spaghetti sauce over spiral zucchini 'noodles' for a low carb, pasta free option |
This is a sauce I keep on hand at all times (as well as homemade pizza sauce) in my freezer. I typically triple or quadruple the recipe and use a large #10 can of diced tomatoes I buy from our local membership warehouse. If I'm out and I'm in a hurry I'll make a single or double batch quickly using regular sized cans.
I love the flavor of this sauce the best out of all the spaghetti sauces I've made over the years. I really love when I use the canned tomato puree in it, but I don't often have that on hand as much as I do diced tomatoes. Easily remedied by whirling them in a blender or food processor! Use fresh tomatoes, diced tomatoes, tomato puree or whole tomatoes you've pulsed a few times in the blender/processor. Use what you have. And be ok with not being precise on amounts either. If you are off on the tomato puree by a half cup or something, don't sweat it! Plus, you can always add a can of tomato sauce if you don't have enough puree. Just play with the recipe and make it your own!
Spaghetti Sauce
2 - 10 3/4 oz. tomato puree (I usually use diced tomatoes and puree it in the processor)
1 c water
1/2 t dried minced garlic or garlic powder (yep you can use fresh)
1 t dried, minced onion (yep you can use fresh instead)
4-5 t sweetener of your choice (taste test for sweetness. I like to only use about 3 teaspoons myself)
1/2 t salt
1 T lemon juice
1/4 c dried parsley flakes
1/8 t thyme
1/4 t basil
1/4 t oregano
dash pepper
*optional meat
If you are using meat, brown about a pound of ground beef, turkey, pork, Italian sausage, chicken sausage or a mixture of whatever you wish. When it's browned, continue by adding the rest of the ingredients. Simmer slowly for about 1 hour. I either Food Seal mine for the freezer or if I want it fairly soon, store in Mason jars in the refrigerator.
Serve over pasta or for a low carb option, serve over spiralized zucchini or even the Palmini canned version.
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