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Spaghetti Sauce

One of my favorite things to make is homemade spaghetti sauce. It's a great way to get rid of veggies that are about to go bad in your fridge, or use fresh ones, to make enough sauce for multiple meals.

Let's start with the basics, the ingredients:

- tomatoes (I prefer roma)

- onions

- mushrooms

- zucchini

- carrots

- celery

- garlic

- herbs: basil, parsley, oregano, marjorum

Other optional ingredients:

- yellow squash

- cauliflower

- green bell pepper

- spinach

- leeks

You'll also want some canned tomatoes to balance out the veggies. My favorites include:

- San Marzano tomatoes

- Petite diced tomatoes (no salt added)

- Tomato paste (essential to help bring the sauce together)

Start off by chopping your veggies. Be sure to cut your harder veggies in to smaller pieces so everything will cook evenly.

Spread them out on a foil-lined sheet pan. Toss with some olive oil until lightly coated, then add some salt and pepper. Typically, I use enough veggies to need two pans. If you're going to go through all this work, you might as well get a large batch of sauce.

Roast in a 400 degree oven for 20 minutes. Stir/toss everything and put them back in for at least another 20 minutes, depending on how roasted you want them.

Allow the veggies to cool enough for you to pick up the foil.

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