This easy tomato sauce is great over vegetables, pasta, or pizza.
|Yield||About 12 cups|
|Ingredients|| Part One
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.
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).
|Notes from the creator||Begin the meal with a garden salad, followed by this sauce served hot over your favorite vegetable or whole grain spaghetti.
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!)
|My thanks to Robert Brooks for sharing this recipe.|
|Sauce Recipes Vegan Recipes Vegetarian Cookbooks|