By Carlene Helble
While I don’t have time to make spaghetti sauce from complete scratch (I wish!), I think pre-made sauce just doesn’t cut it. By picking up a tomato sauce for a base, you give yourself a head start for a delicious dinner. You can easily spice up that tomato starter with spices, garlic, and of course, an extra serving of veggies.
Start with the sauté
A little olive oil mixed with some minced garlic and onion gives extra depth to the tomato sauce. Once the onions become translucent a handful of chopped green bell peppers.
Get saucy
The base layer is coming together; now add your tomato sauce. At this point I added in:
-oregano
-cumin (we always add it to the sauce! Secret ingredient)
-corn
-diced carrot
-chopped broccoli.
Notice the lack of measurements… to each their own! If you like carrots better than broccoli, and in more carrots than green. Dislike onions? Pass! Personalize your sauce to what you like.
Heat it up
Patience is a virtue, and I’ve always been told that the longer you let the sauce cook, the better it tastes. A little planning ahead (make the sauce on the weekend or while studying one night) means you have quick topping for a baked potato or pasta later. Once the ingredients were combined, I let my sauce simmer on low, covered, for about an hour. You’ll smell the improvement of the aroma of the sauce the longer it cooks.
Make your sauce how you like it! With an easy starting point, you’ll save money (Specialized pasta sauce? No way.), and add in more nutrients with the extra veggies.
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