Pasta Sauce

This is a quick(er) alternative to canning sauce (which I’ve done), and much tastier than store bought because you can customize it any way you want. I got the base from here, but added quite a bit to make it my own.


  • 4 Tbsp Olive Oil
  • 4-6 cloves garlic
  • 1 medium onion, finely chopped
  • 1 sweet pepper, chopped
  • 1 cup mushrooms, chopped
  • 1 cup each spinach & kale, cooked
  • *any other desired vegetables
  • 1-28 oz can crushed tomatoes
  • 1-28 oz can diced tomatoes, drained
  • 2 Tbsp dried oregano
  • 4 tsp dried basil
  • 2-4 Tbsp sugar
  1. Heat olive oil in large saucepan on medium heat. Add onions and saute for about 5 minutes, stirring frequently.
  2. Lower heat to med-low and add peppers and mushroom, continue stirring for another 5 minutes.
  3. Add the garlic and stir constantly for 30 seconds, until fragrant. Do not let the garlic burn.
  4. Add all remaining ingredients and stir to combine.
  5. Turn the heat back up to medium and bring mixture to a boil. Reduce heat to low and let sauce simmer for as long as possible, at least 30 minutes.

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