This is a sauce that I love to make in the summer when the garden produce is plentiful. I then freeze it in quart bags and enjoy throughout the winter.
One batch makes about 3 quarts.
Chunky Spaghetti Sauce
1 tsp olive oil
1 large yellow squash, diced
1 large zucchini squash, diced
3-4 peppers (I use green, banana, anaheim), diced
1 large onion, diced
15 medium tomatoes, diced (and peeled if you prefer)
1 tsp sugar
1 Tbsp oregano
1 Tbsp basil
1 Tbsp garlic powder
1 Tbsp parsley
quart freezer bags
Directions:
Heat olive oil in large stockpot over medium heat.
Add squash, pepper and onion. Saute until soft. Add diced tomatoes and seasonings. Bring to a boil then reduce heat. Simmer for about 90 minutes until sauce has cooked down.
Let cool and measure into freezer bags.
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