Garden Veggie Spaghetti

I can't believe how good this sauce is AND how easy it was!  I packed so many veggies in this recipe, that I think the 3 tablespoons of brown sugar I added will be forgiven ;)

Ingredients

1/2 medium onion, chopped

1 zucchini, grated

1 green bell pepper, diced

2 carrots, grated

1 tsp minced garlic

1 tsp garlic powder

1 tsp onion powder

1 tsp dried basil

2 tsp cornstarch (optional)
3 tbsp brown sugar

(3) 15 oz cans of diced tomatoes - Puree 2 cans in a blender

2 tbsp canola oil

Let's Start:

1. Over medium heat saute onions and minced garlic in canola oil until softened. (You can use olive oil if you like.  I don't like the chemistry that happens at high temps with olive oil)
2. Add the dried basil, garlic powder and onion powder and cook for about 2 minutes just to help flavor the oil.
3. Add the zucchini, carrots, and bell pepper and stir it up!
4. Then add the tomatoes and the brown sugar, stir well
5. Add the cornstarch (optional).  I like my sauce a little thicker, so I added it.
6. Let cook together over medium heat for 5 minutes, then turn down to low for another 15-20 minutes.

This makes about 50 oz of sauce - so be ready to package it up :)