Vegetarian Spaghetti Sauce

50 min · Serves 6

From USDA MyPlate Kitchen. DASH Eating Plan: Lower Your Blood Pressure US Department of Health and Human Services National Heart, Lung, and Blood Institute

Steps written by Kubbord

What goes in

• 29.6 mlolive oil
• 2onions
• 3garlic
• 1¼ cupszucchini
• 14.8 mldried oregano
• 14.8 mldried basil
• 1 canlow-sodium tomato sauce
• 1 canlow-sodium tomato paste
• 2tomatoes
• 1 cupwater

How to cook it

1. Dice the onions, mince the garlic, chop the zucchini, and dice the tomatoes.
2. Heat the olive oil in a medium skillet over medium heat until shimmering.
3. Add the onions, garlic, and zucchini to the skillet and cook for 5 minutes, stirring occasionally, until the onions are soft and translucent.
4. Stir in the dried oregano, dried basil, low-sodium tomato sauce, low-sodium tomato paste, tomatoes, and water until evenly combined.
5. Cover the skillet, reduce the heat to low to maintain a gentle simmer, and cook for 45 minutes until the sauce is thickened and bubbling gently.

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