Add Veggies to Tomato Sauce

By

PookaRina

I keep a quart plastic container in the fridge just for leftover cooked veggies for adding to soups or spaghetti sauce. Some veggies work better than others though, so you might want to keep 2 containers going at the same time. One for soups and one for spaghetti sauce. My children would eat almost anything covered in spaghetti sauce and Parmesan cheese. As Dede mentioned in her original post, zucchini or even yellow squash works well in spaghetti sauce and carrots, celery, broccoli, (especially the stems) and pieces of onion are perfect.

I keep mashed potatoes for thickening soups or adding to yeast bread doughs. Nothing sparks up yeast bread like mashed potato. I will often keep the water that I've boiled potatoes in stored in jars for bread making or for thinning out soups or stews. It's loaded with vitamins from the the potatoes, so if you can find a use for it like making gravy or whatever, by all means save it. I've stretched a jar of store-bought spaghetti sauce with a small can of tomato sauce too, just add a tiny bit of sugar to cut the acid and if you have it a dash of garlic powder. Leftover steak or chicken or pork chops are great if you mince them, and use them in spaghetti sauce too. The whole idea is learning to use up every last bit of what you already have that is good for your family.

Thanks for the great post Dede. Julia in Boca Raton, FL

By

Omanana

You can add any vegetable you want to spaghetti sauce. My usual choices are onions, carrots, celery, and any left over vegs. Just put in your blender with some of the sauce, and use the chop setting. Makes the pieces of vegetables small, but still nutritious. If your sauce gets too thick, add a little tomato juice or undiluted tomato soup.

By

freya1970

I've been doing this for a long time, I love adding broccoli to spaghetti sauce! Thanks for sharing :)