Spaghetti sauce

We went to Jamaica in December with my sister, BIL and another couple. The husband of the other couple (RumChuck, as he was called) was reading a book on the horrors of high fructose corn syrup and how it has made its way into so many of our processed foods. It made me start thinking and reading food labels just to see if it is there.

After reading the labels, I switched brands of bread. I used to just buy what was on sale. Now I'm buying one brand to avoid the hfcs. I had a hard time finding a jarred spaghetti sauce because of the hfcs. It was in so many of them. I decided that I needed to try a suggestion from the same friend who makes crock pot roasted chicken, crock pot spaghetti sauce.

After some googling, I came up with this recipe. It turned out great. I used canned tomatoes, but I can't wait to try it out again this summer when we have fresh tomatoes from the garden. I didn't have mushrooms & used diced tomatoes instead of crushed. That was fine because I got to use my immersion blender again!



Crock Pot Spaghetti sauce
adapted from Lydia's Organic Gardening & Recipes

• 3 Tbs Olive Oil
• 1 med onion
• 5 cloves garlic
• 2 28 oz cans crushed tomatoes
• 1/3 cup water
• 1 Tbs basil
• 1/2 Tbs oregano
• 1 tsp rosemary
• 1 tsp sugar
  
• salt & pepper

Saute onions until soft. Add garlic and cook a few minutes longer. Add onions/garlic and rest of ingredients to crock pot. Turn it to high and bring sauce to a boil. Reduce it to low and let it cook all day.

Now, here I am trying to reduce the processed foods & hfcs we eat and I used frozen ravioli. I know. I can make ravioli from scratch, but it will have to wait for a weekend when I have more time.