Rich and Zesty Spaghetti Sauce
2 Tbs Extra Virgin Olive Oil
1 Large Onion, Diced
2 Medium Zucchini, Shredded
4 Medium Carrots, Peeled and Shredded
4 Cloves Garlic, Pressed into a paste
Salt and Pepper
1/2 Tbs Garlic Powder
1 Tbs Italian Seasoning
1 12 oz Can Tomato Paste
2 14.5 oz Cans Petite Diced Tomatoes
3 26.5 oz Cans Plain or Traditional Spaghetti Sauce (I buy Hunt's Traditional in the aluminum can.)
*See NOTES for a couple of tips!
In a large, deep non-stick saucepan, heat EVOO over medium-low. Add onion and a sprinkle of S&P and cook slowly for 10-15 minutes to lightly caramelize onions. Add zucchini and carrots and cook an additional 5 minutes. Add garlic cloves, garlic powder, and Italian seasoning and continue cooking until garlic is fragrant, another few minutes. Crank up the heat to medium and add tomato paste. Stir to incorporate with the veggies and get the paste nice and hot. Add diced tomatoes and stir until most of the liquid has evaporated. Add the sauce and turn the heat down to low. Cook for about 20 minutes, stirring occasionally. It makes a bunch and thankfully it freezes wonderfully.
If you have a picky eater like me, add a few drops of red food coloring to the sauce to camouflage the zucchini. Works like a charm!
I ALWAYS add cream cheese to my Spaghetti Sauce, but it's not for everyone. And now Philadelphia Cream Cheese has those Cooking Cremes. Try the Italian Cheese & Herb variety. Yumm!