Home Made Tomato-Veggie Sauce

I love making my own sauces. It’s really quite easy…you could even do this over a campfire.

By making your own sauces you can control everything that goes into it! If you have any kinds of food allergies, this is something you should definitely do!  Plus, it’s a great way to add vegetables to your dinner also.

Here’s how to make a sauce I used the other night that I put over spaghetti squash. The more colors on your plate, the more vitamins and nutrients you get! This sauce is has 4 colors 🙂

(P.S. I am kind of a throw things into a pot cooker, so the quantities are estimated. Feel free to add or subtract whatever you like!)

Ingredients (Organic items are best, if you can! If not, whatever is available to you is just fine)

  • 1 C red wine (whatever kind is good)
  • ¼ C white onion, diced (about ¼ of an onion)
  • 5 cloves of garlic, mashed with garlic press, or finely diced (I really like garlic..)
  • 1 can organic diced tomatoes
  • 1/2 large green zucchini, diced
  • 1/2 large yellow zucchini, diced
  • 2 hand fulls of spinach (you can add more if you like, spinach shrinks a lot)
  • 1 Tbsp oregano (dried or fresh-chopped)
  • 1 Tbsp basil (again, dried or fresh-chopped)


  1. In a medium-large sauté pan, add red wine, onion and garlic. Cook on medium until onions are translucent.
  2. Add tomatoes, zucchini, spinach, oregano and basil. Stir.IMG_3643.JPG
  3. Cover and let simmer on medium for about 15 minutes, stirring once in a while.IMG_3644.JPG
  4. I let mine sit for another 5 minutes on low heat.
  5. Sauce is ready when the zucchini is soft and spinach has shrunk down. (you can’t under-cook this since everything is safe to eat raw;)
  6. Serve over whatever you want!! Would be great with some grated Parmesan cheese too.

Here’s my finished plate! I served it over spaghetti squash with a little wheat bread on the side. It was really good…



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