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Home > blog > Rainbow Recipes > Garden Fresh Spaghetti Sauce

Rainbow Blog

03 Oct 2011

Garden Fresh Spaghetti Sauce

posted by: Jamie Robertson

I love cooking, especially with garden fresh veggies! One of my all time favourite recipes (and family favourites) is my tomato and zucchini spaghetti sauce. Here’s the recipe! Please try it out and comment on how it turned out for you!

*** Tip *** Use the ripest roma tomatoes and zucchini possible for a nice sweet juicy sauce. If your veggies are really ripe, you can omit the cup of chicken stock and replace with a cube of chicken bouillon.

Ingredients:

1/2 large white onion – finely diced
3 or 4 cloves garlic – finely chopped
salt and pepper to taste
1 or 2 tablespoons olive oil
4 leaves of sweet basil – finely chopped
1/2 tablespoon oregano – finely chopped
sprig of parsley – finely copped
6 large roma tomatos – diced
2 medium zucchini (green or yellow or both!)
1 cup of organic chicken stock (or organic chicken bouillon)

Directions:

Heat up a 12 inch sauce pan on medium heat on the stovetop and then add the olive oil.
Once the oil gets hot, drop in the diced onions. Cook until translucent or lightly browned and then add the garlic.
Stir in the basil, oregano and parsley as well as a pinch of salt to start to draw out the liquid from the onions
Stir in the zucchini and lightly cook them for 2 minutes
Add the roma tomatoes and stir well
Reduce the heat to medium low and cover stirring occasionally
Let the tomatoes and zucchini reduce until the tomatoes are no longer in chunks
Add the chicken stock
Add salt and pepper to taste
Reduce the heat to simmer and leave uncovered to thicken the sauce for about 20 to 30 minutes

We put ours on a bed of Kamut pasta with a side of fresh Romaine lettuce in a tasty Caesar salad.

Enjoy!!!

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This entry was posted on Monday, October 3rd, 2011 at 10:17 am and is filed under Rainbow Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Jamie Robertson is the main cook in his household. He lives with his wife and daughter in the beautiful interior of British Columbia Canada. Jamie was fortunate to have been taught how to cook in his teens and is now passing on that knowledge to his daughter Hannah. He is thrilled to be able to work with his wife Kia in their two companies as the vice-president of Today I Ate A Rainbow (healthy eating tools for kids) and president of their web design firm Cutting Edge Concepts.

5 Responses to “Garden Fresh Spaghetti Sauce”

Dana says:

October 17, 2011 at 8:36 pm

When I first read the description, “tomato and zucchini spaghetti sauce,” I thought it said spaghetti squash! Yes, I read it wrong and the recipe looks delicious, but just wondering if you have ever cooked with spaghetti squash? My baby LOVES it with a fresh tomato sauce and white bean puree sauce.
Jamie Robertson says:

October 17, 2011 at 8:43 pm

No, I’ve never tried that! I grew up in Eastern Canada where the Maple Syrup flows freely so squash baked in the oven with some butter and Maple Syrup was a staple growing up! I’ll definitely have to try your suggestion as an alternative. Can you give a quick rundown of the recipe? Thanks!
Dana says:

October 18, 2011 at 8:07 am

Of course! Preheat oven to 400. Cut your spaghetti squash in half lengthwise and scoop out seeds from the middle. Lay cut side down on a baking sheet and bake for about an hour, or until a fork easily pierces through the skin. Remove from oven and turn over to the cut side (use oven mits!). Using a fork, “scrape” the sides of the squash all the way around so it looks like spaghetti noodles.

I will be posting my favorite spaghetti squash recipe this week on http://www.GreenAppleBaby.com and would be honored it you tried it with your family

Dana
Jamie Robertson says:

October 18, 2011 at 9:01 am

Awesome! Thanks for the recipe! I’ll try this next week and let you know how it goes!

Jamie
Spaghetti Squash – YUM! | Today I ate a Rainbow! TM says:

October 25, 2011 at 12:04 am

[...] It’s a garden fresh sauce made from roma tomatoes and zucchini grown in our garden, you can get the recipe here. I sprinkled a bit of mozza cheese on top and served it with some spinach caesar salad and a bit of [...]

Our whole family is using the chart and eating our rainbows and it helped us all eat 5 servings of fruits and veggies yesterday - something my picky eaters and I have not done in a very long time!...Read More - Lisa C.-

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