The history of spaghetti dates back to the 13th century when small strands of dough served with sauces first appeared in Italy. Before long, spaghetti was a popular staple among Italian people, becoming a classic sound for Italian culture and cuisine. Over time, homemade spaghetti sauce recipes evolved to incorporate garden fresh vegetables such as tomatoes, peppers, mushrooms and onions. Today, many families prefer homemade spaghetti sauce with garden fresh vegetables over store-bought varieties because they appreciate the quality taste that only farm-to-table ingredients can offer. Not only do these vegetables provide rich flavor and texture to the sauce, but they also add essential vitamins and minerals to ensure a healthy meal. With just a few simple steps and some garden fresh ingredients, anyone can make their own delicious homemade spaghetti sauce to enjoy with their family and friends.
About Garden Fresh Vegetables
When selecting garden fresh vegetables for a homemade spaghetti sauce, it’s important to take into account the seasonality of each vegetable. For example, tomatoes tend to be in season during the late spring and summer months whereas mushrooms are usually available during most of the year. It is best to shop at local farmer’s markets or your own garden when possible to make sure that you are getting the freshest produce available. When looking at vegetables, check for signs of wilting, limpness, bruising, or rot which may indicate it is past its prime and not suitable for cooking. Additionally, look for colors that are bright and crisp with shells or stems unwrinkled whenever possible. These simple steps can help ensure you get great flavors in your homemade spaghetti sauce.
Benefits of Using Fresh Veggies in Spaghetti Sauce
Using fresh vegetables in your homemade spaghetti sauce has numerous benefits. From a nutrition standpoint, fresh veggies are packed with vitamins and minerals essential for our health. Paired with heart-healthy olive oil, fresh vegetables can add a boost of flavor and nutrients to the sauce. Additionally, choosing to use seasonal produce can result in even greater nutrient availability since the veggies are full of their naturally ripened goodness.
Using garden-fresh veggies also helps us become more conscious eaters in terms of sustainability. Eating local foods supports farmers close by while reducing our individual impact on the environment due to transportation costs used with conventional farming methods. An added bonus is that organic products are becoming easier to source than ever so much less pesticide usage is better for our planet and health! What’s not to love?
Recipe 1: Traditional Spaghetti Sauce with Garden Fresh Vegetables
1 onion (diced)
2 cloves of garlic (minced)
4 tablespoons of tomatoes paste
1 ½ cups of diced canned tomatoes
1 large carrot (grated)
8-10 small mushrooms (diced)
2 tablespoons of fresh basil (minced)
2 tablespoon of olive oil or butter
Salt and pepper to taste.
Instructions: Heat the olive oil or butter over medium-high heat in a large saucepan. Add the onions and sauté until soft, about 2 minutes. Add the garlic and let it cook for an additional minute. Add the tomato paste and stir everything together. Once mixed add in the diced canned tomatoes, grated carrots, and mushrooms and reduce heat to low. Let everything simmer for 25–30 minutes until slightly thickened, stirring occasionally. Lastly add the fresh basil leaves, season with salt and pepper to taste. Serve with your favorite pasta noodles.
Recipe 2: Vegan Spaghetti Sauce with Garden Fresh Vegetables
1 onion (diced)
2 cloves of garlic (minced)
4 tablespoons of tomato paste
1 ½ cups of canned diced tomatoes
1 large carrot (grated)
8-10 small mushrooms (diced)
½ cup walnuts 2 tablespoons of olives (crushed/chopped finely) 2 tablespoons coconut milk or almond milk 2 tablespoon of nutritional yeast Salt and pepper to taste
Instructions: Heat 2 tablespoons of olive oil over medium-high heat in a large saucepan. Add the onions and sauté until soft, about 2 minutes then add minced garlic for an additional minute. Gradually add the tomato paste followed by the diced canned tomatoes, grated carrots and mushrooms finally reduce heat to low for simmering for 25–30 minutes till thickened, stirring occasionally .Before serving mix crushed olives, walnuts nutritional yeast & coconut/almond milk together until blended well then add it into prepared spaghetti sauce also adjust salt & pepper according to taste Serve hot with your favorite pasta noodles over boiled rice as desired/preferred too!
Recipe 3: Vegetarian Spaghetti Sauce with Garden Fresh Vegetables
Ingredients: 1 onion (diced) 2 cloves of garlic (minced) 4 tablespoons of chopped fresh herbs such as basil, oregano, thyme etc.. 8-10 small mushrooms(diced ) 3 green bell peppers(deseeded & sliced ) 3 ripe red tomatoes(juicy & diced ) 3 tablespoon balsamic vinegar Salt & pepper as per taste Instructions : Start off heating up some olive oil on medium flame in a skillet ,add in minced garlic & chopped onions let them cook for few minutes followed by adding dices mushrooms ,Okra slices cooked till done next finally throw in Tomatoes ,green peppers ,fresh herbs blend very well all these ingredients together Cook it for another 10 – 15 minutes now all that remains is adjusting salt & pepper as per choice lastly pour balsamic vinegar to bring more flavor Serve basil spaghetti sauce hot over noodles as desired!
Tips and Tricks
Making homemade spaghetti sauce with garden fresh vegetables is an easy and rewarding experience. The finished product can make for a delicious meal that will please the whole family. Here’s a step-by-step guide to making your own pasta sauce:
1. Start by choosing your favorite tomatoes. You can use any type of ripe tomato you like and either slice or dice them as necessary. For best flavor, try selecting some homegrown tomatoes from your garden, if possible.
2. Prepare the other ingredients to add to the sauce. Consider adding some fresh garlic and onions, as well as herbs and spices for added flavor. You may also want to include some bell peppers or zucchini for extra texture.
3. Heat up a pot on the stove over medium heat and add some olive oil or butter, then sauté all of the vegetables until they start to soften and become fragrant (about five minutes).
4. Add the diced tomatoes along with some tomato paste or Italian seasoning; this will help give your sauce more body and flavor depth for a better taste overall.
5. Simmer the mixture for about an hour; this allows all of the flavors to fully come together so that no single vegetable stands out over another in terms of flavor intensity.
6. Once everything has cooked down and thickened, taste test it and adjust seasoning if needed with salt, pepper, sugar or other herbs and spices as desired – every palate is different!
7 Lastly, allow the recipe to cool before transferring it into storage containers such as glass jars or food-safe plastic containers; this will ensure its freshness when you need it later on down the line! And don’t forget – if not refrigerated immediately after cooking, you should discard sauces within four days at most since they are perishable foods
For larger crowds, the homemade spaghetti sauce can be served over a large serving of rigatoni or penne. Another great option is to make individual lasagna rolls by layering cooked lasagna noodles in baking dishes with the prepared sauce and shredded cheese on each layer. The rolls will bake for about 15 minutes, making for a no-hassle lunch or dinner presentation.
For kids, an easy family favorite is to prepare macaroni and cheese with the homemade sauce stirred in during the last few minutes of cooking. Add some crunchy steamed broccoli and it’s a meal that’s sure to please even picky eaters.
Additional accompaniments could be a creamy garlic pesto spread and lightly buttered Italian bread slices, a fresh spinach salad with goat cheese crumbles and a drizzle of balsamic vinaigrette dressing, and/or roasted vegetables that have been tossed lightly in olive oil before roasting in the oven (carrots, onions, mushrooms, peppers).
Making homemade spaghetti sauce with garden fresh vegetables is a fantastic and flavorful way to cook your family a delicious and wholesome meal. While it requires more time to make than store-bought sauce, the increased flavor and health benefits make it worth the effort. The key ingredients to making this type of sauce are a blend of fresh veggies like onions, garlic, peppers, carrots, celery and mushrooms. Additionally, you will need some herbs and spices such as oregano, basil and red pepper flakes for flavor. Lastly adding in canned tomatoes, tomato paste or tomato purée will provide the liquid base that binds everything together. After simmering all of these ingredients together you will have created a delicious pot of homemade spaghetti sauce! To enjoy the leftover sauces for lunch or dinner ideas consider adding cooked meat like ground beef or sausage for a hearty Bolognese style meal or stirring in white beans for an Italian style chili. With these tips in mind you can create an easy yet flavorful dish your family is sure to love – homemade spaghetti sauce with garden fresh vegetables!
If you’re looking to get into vegetable gardening, or are just looking for some tips on how to make your current garden better, then you’ve come to the right place! My name is Ethel and I have been gardening for years. In this blog, I’m going to share with you some of my best tips on how to create a successful vegetable garden.