• two woks or large pots with lids
• wooden spoon

• 2-3 c vegetables (e.g., zucchini, mushrooms, carrots), chopped or shredded
• 15 oz diced tomatoes
• 8 oz tomato sauce
• 1 t onion powder
• ½ t garlic powder
• 1-2 c water

Part Two

• 40 oz tomato sauce
• 12 oz tomato paste
• 1 t onion powder
• ½ t garlic powder
• ¼-½ t ground oregano
• 1 t sea salt (optional)
• 1 t basil
• 1-2 bay leaves
• water

Combine part one ingredients (start with ½ c water) in wok and sauté over medium-high heat for 3 minutes.

Reduce heat to medium-low, cover, and cook, stirring frequently, for about 5-10 minutes, until vegetables are tender. Add more water as necessary.

Part Two

Combine all ingredients (start with 1 c water) in pot and cook on medium heat until bubbly.

Reduce heat, cover, and simmer for 10 minutes, adding more water as needed.

Stir in the results from part one and simmer for at least 30 - 45 minutes (longer = more blended flavor).

Mixture freezes very well and makes a great meal in a hurry, also tastes great prepared the night before and then reheated.

Spice amounts can be increased or decreased to taste, and canned/powdered products can be substituted with fresh.

Use less water for a great vegetarian pizza sauce.

Why it's called "Kiss the Cook" Spaghetti Sauce: I leave the bay leaf in the sauce and our tradition is that whoever gets it has to kiss the cook! (2 leaves might mean 2 kisses!)

Key to abbreviations and conversions

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