Five Vegetable Spaghetti

We had some tomatoes going bad really quickly in our humid, warm kitchen and in a stroke of genius, I put them in the freezer. This made it incredibly easy to make spaghetti sauce-I feed it to M and one of his male friends and they didn’t even whine that it was veggie-friendly and made w/whole wheat pasta. The tomatoes and peppers came from Framer Karen at Big Head Farm. Below is my ‘recipe.’

6 frozen Beefeater tomatoes
1/4 red onion
3 cloves of garlic
3 small green peppers (one or two big ones would probably work too!)
2 small carrots
2 handfuls peas (maybe 1/2 a cup?)
some vegetable oil, 1/2 cup wine, fresh basil, salt, black pepper

I diced (largely-because this is real life) the onion and garlic and the sauteed it in the veggie oil. Then, I squeezed the frozen tomatoes into a big pot and then some of them I grated into the pot as well. I added the veggies (except the peas, which I threw from the freezer to the pot 5 minutes before it was dinner time) and let it simmer for 2 hours. I made whole wheat pasta for Aldi (because this is real life) and let it boil for an additional 3 minutes more than the box said because I believe pasta should be soft enough to bit into. It made 6 servings.


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