Simple and Delicious Tomato Sauce

1 Tbsp olive oil

1/2 small onion, chopped

4 cloves garlic, minced (or more if you want)

4 28oz. cans of crushed tomatoes

1 28oz. can of tomato sauce 

1 Tbsp dried oregano

3 bay leaves

In a large soup pot, heat the olive oil over medium high heat.  Add the chopped onion, and cook until the onion is tender about 2 or 3 minutes. Add the garlic, and cook briefly. Be sure not to burn the garlic. Add the tomatoes, tomato sauce, oregano, and bay leaves. Stir everything together, then turn the heat to medium low, and simmer for 4 hours, stirring occasionally.  Remove the sauce from the heat, and serve over pasta or spaghetti squash*.  Freeze leftover sauce.

*To prepare spaghetti squash, cut it in half lengthwise, remove the seeds and boil until tender.  Take a fork and run it along the cooked squash to release the spaghetti-like strands. 

Note:  Suitable for Vegan diet

Hearty Meatless Sauce

• 2 tbsp. oil
• 1 cup chopped onions
• 2 cloves garlic, minced
• 1/2 cup chopped carrots
• 3/4 cup chopped celery
• 2 cups sliced fresh mushrooms
• 1/2 cup chopped green pepper
• 1 can (28 oz.) tomatoes, undrained, chopped
• 1 can (14oz.) tomato sauce
• 1 1/2 tsp. basil
• 1 1/2 tsp leaf oregano
• Pinch red pepper flakes
• 1/4 cup bulgur (optional)

In a large saucepan, heat oil. Cook onions, garlic, carrots, celery, mushrooms, and green pepper in oil until vegetables are soft. Add remaining ingredients except salt and pepper. Bring to a boil. Reduce heat and simmer uncovered, stirring occasionally for 25-30 minutes or until thickened. Season to taste with salt and pepper.

Primavera Sauce

• 3 carrots, cut into match-stick pieces
• 1 zucchini, sliced (1/4 inch thick)
• 2 cups broccoli florets
• 1/2 cup fresh or frozen peas
• 1 tbsp. oil
• 1/8 tsp. red pepper flakes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup sliced fresh mushrooms
• 1/2 cup vegetable broth
• 2 tomatoes, peeled and chopped
• Salt and fresh ground pepper
• 2 tbsp. chopped fresh basil (or 2 tsp. dried)
• 1/4 cup grated Parmesan cheese

Place carrots, zucchini, broccoli and peas in steamer basket. Place basket over boiling water. Cover, and steam for 5 minutes or until tender-crisp. In frying pan, heat oil. Cook red pepper flakes in oil for 1 minute. Add onion, garlic and mushrooms. Cook, stirring occasionally, until vegetables are soft and mushroom liquid evaporates. Stir in broth and tomatoes. Bring to a boil. Reduce heat. Simmer, uncovered for 5 minutes. Season to taste with salt and pepper. Stir in steamed vegetables, basil and Parmesan cheese. Serves 4.

Thick and Chunky Spaghetti Sauce

• 2 tbsp. oil
• 2 cloves garlic, minced
• 2 stalks celery, chopped
• 1 onion, chopped
• 1 green pepper, seeded, chopped
• 1 cup sliced fresh mushrooms
• 1 can (28 oz.) tomatoes, undrained and chopped
• 1 can (5 1/2 oz.) tomato paste
• 2 carrots, chopped
• 1 zucchini, diced
• 1 1/2 cups vegetable broth
• 1 tsp. leaf oregano
• 1 tsp. basil
• 1/2 tsp. marjoram
• 1/2 tsp sugar
• Pinch cayenne pepper Salt and freshly ground pepper

In a large saucepan, heat oil over medium heat. Add garlic, celery, onion and green pepper. Cook 3-5 minutes or until vegetables are soft. Add mushrooms. Cook 1 minute. Add remaining ingredients. Bring to a boil. Reduce heat and simmer for 30-40 minutes or until thickened.

Herbed Alfredo Sauce

• 1 tbsp. butter or margarine
• 1/4 cup chopped green onions
• 2 cloves garlic, minced
• 1 tbsp. all purpose flour
• 1 can (14oz.) evaporated milk
• 1/3 cup grated Parmesan cheese
• 1 tbsp. chopped fresh thyme (or 1 tsp. dried)
• 1 tbsp. chopped fresh basil (or 1 tsp. dried)
• 1 tbsp. chopped fresh dill (or 1 tsp. dried)

In a medium saucepan, melt butter. Add green onions and garlic. Cook and stir 2 minutes. Stir in flour. Gradually whisk in evaporated milk. Bring to boil, stirring constantly. Reduce heat and simmer uncovered until slightly thickened, stirring constantly. Remove from heat and add cheese and herbs. Serve immediately.

Pesto Sauce

• 2 cups packed fresh basil leaves
• 1/2 cup olive oil
• 1/4 cup pine nuts
• 2 cloves garlic, minced
• 1/4 tsp. salt
• 1/2 cup grated Parmesan cheese

In a blender or food processor, combine basil, oil, pine nuts, garlic and salt. Process until mixture forms a paste. Transfer to a bowl and stir in Parmesan cheese.

Three Cheese Mushroom Sauce

• 1 tbsp. oil


• 2-1/2 cups fresh mushrooms, sliced


• 1 onion, chopped


• 2 cloves garlic, minced


• 2 tbsp. flour


• 2 cups low-fat milk or soymilk


• 1/4 tsp. salt


• 1/8 tsp. freshly ground pepper


• 1/8 tsp. nutmeg (optional)


• 3/4 cup grated light Cheddar cheese


• 1/2 cup grated light Swiss cheese


• 1/2 cup grated light Monterey Jack cheese

Heat oil, cook mushrooms, onion and garlic in oil until vegetables are tender. Sprinkle flour over vegetables stirring constantly. Gradually add milk, stirring constantly. Bring to boil, reduce heat and simmer 5 minutes, stirring occasionally. Add remaining ingredients, stirring until cheese melts. Serve immediately.