Vegetable Spaghetti Sauce

September 30, 2009 at 8:17 am Leave a comment

This one’s pretty much a no-brainer, but I don’t have anything else to post about as my latest project-idea seems to be continually being delayed.  Spaghetti’s always been a comfort food for me and I’m not in the mood for anything elaborate, so that’s what we’re having for dinner tonight.  Plus someone bought a 12pack case of canned tomatoes last shop and I need to unload some of them.  So here’s what I’m doing (now, because even though dinner is hours away I am bored and it tastes better if allowed time to absorb the flavors anyway.)


Vegetable Spaghetti Sauce


  • Three 400g (average soup can size) cans of chopped tomatoes
  • Any vegetables in the house.  I’m using: 1 carrot, 1 bell pepper, 1 chili pepper, 4 mushrooms, a handful of sugar snap peas, and 2 small onions.  I’d love to use garlic cloves (2-3) but we seem to be out.
  • Seasonings
  • Spaghetti


  1. Chop veggies.
  2. Add veggies, canned tomatoes, and seasonings to a pot.  Stir occasionally on low heat until ready to serve.  (Unless  you start it as ridiculously early as I did, in which case take it off the heat for a while.  Common sense, you know?  No one likes burnt sauce, I’ve learned.)
  3. Cook the spaghetti.

Meat could technically be added, but I think that would be overkill.  Theres enough protein in the veggies anyway.  Though I do plan to use any leftovers from this sauce for chicken parmesan tomorrow (unless I buy some eggplants to use instead…)



Entry filed under: Cook. Tags: , , , , .

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Cook & Hook

A fun, feminist blog for the Suzy Homemaker in some of us.


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