Make hearty homemade vegan spaghetti sauce with canned tomatoes and plenty of vegetables for a rich yet healthy, nutrient-dense sauce for the whole family!

 Ingredients – 3 Tbsp of olive oil – 5 garlic cloves – 1 carrot, roughly chopped – 2 celery ribs, roughly chopped – 1 medium yellow onion, roughly chopped – 1 Tbsp of Italian seasoning – ½ tablespoon of paprika – 1 (28-ounce) can of crushed tomatoes, in their juices – 1 cup of water – 1 teaspoon of sweetener  – Salt and pepper to taste – Red pepper flakes to taste  – 1 cup of basil, chopped  – 1 cup of Italian parsley

Instructions – In the cup of a food processor, add 1 tablespoon of olive oil, the garlic, carrot, celery, onion, Italian seasoning, and paprika. Process until the veggies are very finely minced. – In a large pan with a lid, heat the 2 tablespoons of olive oil over medium high heat. When hot, carefully add the veggie mixture. Stir to prevent burning, cook until all the juices evaporate. Saute the mixture for 2 minutes, regularly mixing.

Instructions – Add the crushed tomatoes, water, and sweetener if using. Mix well and bring to a boil. Reduce the heat to a simmer, cover, and cook for 45 minutes to 1 hour. The longer it simmers, the more flavorful it gets. Uncover, taste and add the salt and pepper to taste. Do not add salt before because canned tomatoes usually have salt.

Instructions – Cook uncovered for another 10 minutes. Add the fresh herbs in this step if using. – Turn off the heat and serve over pasta, or store in mason jars with lids or freezer molds.

Recipe Notes: For a smoother sauce: Either use an immersion blender or blend some or all of the vegetable tomato pasta sauce to your desired consistency. Adjust the simmer time: We recommend a minimum of 45-60 minutes, but simmer it for even longer, adding more water/broth if necessary, for the ingredients to meld and develop the most delicious, complex flavors.