I’ve been on the hunt for a good, healthy pasta sauce recipe that doesn’t have a lot of additives or sugar, something with lots of vegetables, and that my kids would eat. This one fits the bill!
1 Onion (we like Vidalia, but any variety will do)
3 Carrots, peeled
2 Stalks of Celery
2 Red Peppers (I do one red, and one yellow or orange)
1 Yellow Squash
2 Cans Diced Tomatoes, undrained (fire roasted is good, but you could also choose other varieties)
Seasonings to taste (garlic, Italian seasonings, parsley, or whatever seasonings you like)
Chop onion, carrots, celery, peppers, and squash into large chunks and toss into a slow cooker. Add your seasonings and pour undrained cans of diced tomatoes on top. Using a sturdy wooden spoon, stir contents of slow cooker and set on high for around 8 hours.
Cook until vegetables are completely soft (no firmness left) and allow to cool a little. Transfer contents of slow cooker to a blender and blend until smooth. Salt and pepper to taste. Makes approximately 1 1/2 quarts of sauce.