I absolutely loooove this spaghetti sauce!! My boyfriend also loves this. He told me, “it is the best spaghetti sauce he has ever tasted!” And no, he isn’t biased. Nor does he say anything to protect my feelings. Lol. It is just simply THAT good!!
We have both had issues with traditional, store bought sauce in a jar. Causing digestive upset, indigestion, and that heavy feeling you get after a rich carb loaded meal. Neither one of us experience that with this! That is a win in my book. When food makes you feel good, that’s when you know you are eating right!
I love that everything is natural and nourishing in this recipe. I pair it with gluten free noodles, these are my favorite! They also come in spaghetti and fettucini. I don’t even notice the difference! And I use ground turkey instead of beef or sausage, but it would also pair well with either of those.
The balsamic vinaigrette used in this spaghetti sauce recipe is my absolute favorite. It is so versatile too! I use it for marinade on fish and chicken, splash it on my salads, and I make a pasta salad with it as well.
My trusty ninja is amazing! It is the most used, abused and loved appliance in my kitchen! Not only does it create my daily smoothie and make this deliciously easy sauce, it doubles as a food processor to make soups and other sauces. and you can even mix dough!
I hope you give this recipe a try and let me know what you think. I truly believe it will be a go-to for your Italian night dishes. A delicious, home made experience you can feel good about! Buon Appetito!!
Delicious Natural Spaghetti Sauce
Equipment
- blender, or food processor
- saucepan
Ingredients
- 2 Cups Fresh cherry tomatoes
- 1 Red Bell Pepper seeded, rough cut
- 1½ tsp Balsamic Vinaigrette I use Panera Brand
- 1½ tsp Oregano, dried
- 1½ tsp Basil, dried
- 1½ tsp Salt I use himalayan, or sea salt
- Ground Black Pepper to taste
- 4 large mushrooms, or 8 small optional
Instructions
- In a blender, or food processor (I use my ninja). Add all ingredients, except for the red bell pepper.
- Blend until smooth.
- Add in red bell pepper and mushrooms if you choose
- Pulse, or process until pepper and mushrooms are chopped, but still chunky
- Add contents to a saucepan and heat
Robin,
My husband is in ICU and has been for almost three weeks now. Culprit, CHF (congestive heart failure). He will need to be on a restricted diet that uses only 1 TBS of salt for the entire DAY. I see this recipe calls for 1 1/2 tsp of salt. Any alternate spice that can be used instead?
Hi Charlene, so sorry to hear about your husband. That will be a very difficult lifestyle change for sure! But doable. I have not tried any alternatives to this recipe. You could try just omitting the salt completely or substituting Paprika or onion. Using tumeric would be a healthy option as it is an anti-inflammatory. Garlic would give it a kick while providing the benefits of boosting immune health, lowering blood pressure and balancing cholesterol. If you try any of these, please let me know how it turns out. Best of luck to you and your husband.
Robin,
Thanks! Do you think like a TBSP of Tumeric and maybe 1/2 TBS of paprika would taste okay? I will for sure add a clove of fresh garlic as we love the flavor and I didn’t know it had all those healthy benefits. You are a treasure! Thank you!!
Charlene, I would say since all the other ingredients are measured at 1 1/2 tsp (not TBSP), I would maybe do 1 tsp of turmeric, or 1 1/4 tsp, and maybe just 1/4 tsp paprika. Paprika, in my opinion, a little goes a long way. That may be something you have to play with a little. Glad I could help and I hope it turns out amazing!! Let me know!