I have been making a dish my children love since they were little. You can search it here on my blog, Confetti Spaghetti. My son no longer eats meat but he used to like this dish and eat it a lot, so I decided to create a similar taste without the meat! I am sharing the recipe with you today. It is a sweet sauce as is the confetti spaghetti, if you don’t like the sweet, cut back on the brown sugar. Enjoy!
Debbi K.
Vegetable Tomato Sauce
In a food processor, blend 1 cup carrots with 1 clove garlic and 1/2 yellow squash. I didn’t have onions at the time, if I did I would also add 1/4 onion. Process until fine. Saute the vegetables in olive oil for 5 to 10 minutes in a sauce pot .Then add all the rest of the ingredients listed below. Cook over medium heat for at least 30 minutes, the longer it cooks, the more flavorful. I served it over cooked spaghetti squash with Parmesan cheese for me. My son had it over spaghetti noodles. You could also place the sauce over spaghetti noodles in a baking pan, sprinkle with cheese and bake at 350 for 20 minutes, that would resemble Confetti Spaghetti!
29 ounce can tomato sauce
14.5 ounce can petite diced tomatoes
1/4 cup brown sugar
salt, pepper and onion powder to taste
I rinsed my mini food processor by adding 1/2 cup water into it then pouring that into the pot, that got all the little bits of veggies that were left behind.
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