Homemade Veggie Tomato Sauce

Homemade Veggie Tomato Sauce

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1/2 tablespoon coconut oil

3 cloves garlic, minced

1/2 sweet onion (or yellow onion)

39 ounces crushed tomatoes (1 – 25 ounce can plus 1-14 ounce can)*

2 zucchini

2 yellow squash

2 cup fresh spinach

1 – 14.5 ounce can diced tomatoes*

1/2 baked sweet potato

1/3 cup fresh basil, chopped

3 to 4 tablespoons fresh thyme, chopped

1/2 cup Vegetable (or chicken) broth

salt and pepper to taste

Instructions:

Steam zucchini and yellow squash until soft.

In the bowl of a food processor, blend zucchini, yellow squash, 2 cups spinach, diced tomatoes, sweet potato and herbs.

In a large pot, saute onion and garlic in 1/2 tablespoon coconut oil until soft.  Add crush tomatoes to the pot and stir to combine.  Then stir in the blended veggie tomato mixture and broth and stir to combine.  Season with salt and pepper.  Bring sauce to a simmer and use with vegetables or protein.

Makes about 3 - 28 ounce jars of sauce.  Sauce can be placed in freezer bags and frozen for later use.

*I used Eden Organic which used nothing put tomatoes, no additives or added salt.  Just plum tomatoes as the one and only ingredient.  I found it in my local Whole Foods.  Another great thing is the crushed tomatoes comes in a glass jar so you can reuse to place the finished sauce in.