Saturday, March 12, 2016

{Gluten and Dairy Free} Inexpensive Spaghetti Sauce

I like to add onion, red pepper, julienne sliced zucchini, and mushrooms to my sauce. Here are the basic ingredients. It's amazing how inexpensive it is. We like it chunky, but you can put it in the blender and make it smooth if you prefer.

Prep time: 10 minutes
Cook time: 10 minutes
Makes 8 servings

14.5oz canned tomatoes
1 red pepper chopped
1 zucchini sliced
8 oz can tomato paste
1 and 1/2 cups water
2 cloves garlic, minced
1 small chopped onion
2 TBS italian seasoning
1 tsp salt
1/4 tsp black pepper
3 TBS Pomegranate juice or 2 Tablespoons Basalmic Vinegar
optional: basil for garnishing, and/or 1 cup chopped spinach, or 1 pound browned ground beef

Directions for Sauce:

Put 1 TBS olive oil in frying pan. Add onion and veggies.   Add garlic, tomatoes, tomato paste, water and Italian seasoning. Stir and simmer. Add 2 splashes (2-3 TBS) of either pomegranate juice, red wine, or balsamic vinegar.   If you want a smooth sauce, put the ingredients in the blender before adding them to your cooked ground beef and walla!

Italian Seasoning (here)


  • 2 tablespoons dried basil
  • 2 tablespoons dried oregano
  • 2 tablespoons dried thyme
  • 2 tablespoons dried marjoram
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried sage


  1. In a food processor, combine basil, oregano, thyme, marjoram, rosemary and sage. Blend for 1 minute, or until desired consistency is achieved.