Since I made some homemade meatballs, I needed some spaghetti sauce to go with it. So I went to my pantry in search of crushed tomatoes...I was all out. But I did have a can of stewed tomatoes so I improvised and came up with my own spaghetti sauce recipe.
Here's the bad part of this recipe...I don't measure. I eyeball things. So measurements below are in "shakes" not tsp or such. Just make yours with whatever you like.
I was a little skeptical, but this is delicious. It's a little chunkier than I like, so next time I think I'll just puree it with my immersion blender a little bit more. This is good stuff, if I do say so myself!
1/2 zucchini, chopped fine
1-2 tbsp. olive oil
14 oz stewed tomatoes
2-3 shakes of onion powder
2 shakes of dried basil
2 shakes of dried Italian seasoning
1 tsp minced garlic (or more depending on your preference)
Sautee the zucchini in olive oil over medium heat for about 5 minutes to begin to soften. Add remaining ingredients plus 1/3 c of water. Bring to a boil, then reduce heat and simmer for 10 minutes. Use an immersion blender to puree all of the ingredients. Be careful not to puree too much of you will have a very smooth sauce (unless you like it that way). Continue to simmer until desired consistency.
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