Kiss the Cook Tomato Sauce

• 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.

Combine both parts and simmer for at least 30 – 45 minutes (longer = more blended flavor).

This sauce 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!)

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