I love spaghetti sauce! This is a staple in our home, and something I make when I see our "supply" is running low. It's full of nutrient-rich vegetables and herbs. Delicious over pasta and sautéed vegetables :-)
1 yellow onion, cubed
1 large head of kale, washed and stripped of it's inner membrane
5 cloves of garlic
2 cups of water or beef broth
1 12-oz can of tomato paste
2 14-oz cans of crushed tomatoes
2 28-oz cans tomato puree
2 packets of stevia, or 1/4 cup brown sugar
2 tablespoons balsamic or apple cider vinegar
2 tsp salt
3 tsp oregano
3 tsp dried basil, or 1 cup fresh basil, chopped
2 bay leaves
Directions: in a crockpot, combine the tomato paste, crushed tomatoes, and tomato puree. Add in the brown sugar, vinegar, salt, oregano, and basil. In a blender, combine the water (or beef broth), garlic, kale, and onion. Blend until well combined. Pour in to crockpot. Mix well with other ingredients. Add bay leaves. Cook on low for 8 hours. Done!
I freeze my sauce in portions in sandwich-sized baggies, or in my silicone muffin mold. So easy for those quick lunches and dinners!
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