{very veggie tomato sauce}

It has probably been 5-6 years ago when a dear fellow Army wife made this veggie packed spaghetti sauce while having dinner at their house one day. It was so simple yet so genius to me! It is fantastic way to get so many veggies in a tomato sauce.

You can make it on the stove top or in the slow cooker. Both versions are below.

Making this sauce has now become part of our Christmas Eve dinner tradition.

Choose.STRONGER! ~ ♥ JenG

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{very veggie tomato sauce}

~ slow cooker & stove top version ~

1 small onion, diced

2 cloves of garlic , chopped

1 small zucchini, diced

1 small  yellow squash, diced

6 mushrooms,  chopped

1 whole green bell pepper or combo of red & green bell peppers, diced

2 carrots, peeled and diced

1 jar of marinara sauce, organic preferred

1 can of diced tomatoes

Balsamic vinegar

Italian seasoning

Bay leaf

Crushed red pepper

Salt & pepper

Slow Cooker Instructions:
In the bottom of a slow cooker, place all the chopped and diced veggies. Pour marinara sauce and diced tomatoes over veggies. Sprinkle with a few dashes of Balsamic vinegar, 1-2 teaspoons of Italian seasoning, and a good pitch of crushed red pepper. Season with salt and pepper. Stir some to combine. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

Stove Top Instructions:
In a large pot over medium heat, heat 2 Tbsp of olive oil, sauté veggies until tender, Add remaining ingredients, bring to a boil, cover and simmer over low heat for 45 minutes.