Spruce it Up: Spaghetti and Homemade Tomato Sauce (Vegetarian)

Let's be honest, I've never made my own pasta sauce. We've been long time subscribers to the stuff in the jar. It's so easy to throw a jar in the cart when the pasta isle in the store is just so tempting. The bright fluorescent lights make all the shiny jars glow with deliciousness and the options....oh my....so many. That being said, I've recently been convicted about the processed foods we still buy, and wanted to see if I could try my hand at tomato sauce for spaghetti. The end result is tasty, plus the sauce is hearty and healthy with all of the veggies you added. Next time, I'm thinking of adding even more veggies to beef it up some more. I should also mention that the cost to make your own sauce is significantly cheaper than buying a jar.

Ingredients:

• 1 8 oz. canned of diced tomatoes (juice and all)
• 1/2 a carrot shredded
• 1/4 cup diced green bell pepper
• 1/4 cup (give or take) diced yellow onion
• 1 tsp. minced garlic
• Dried oregano
• Italian seasoning
• Salt and pepper
• Olive oil

How to:

1. Dice away and prep all the ingredients. 
2. Bring water in a pot to a boil to cook the spaghetti. Cook when ready.
3. Heat (over medium heat) 1 tbsp. olive oil and the minced garlic in a medium sized sauce pan for approx. 1-2 minutes.
4. Toss in veggies, but leave out the canned tomatoes. Season with salt and pepper. Sauté the veggies until softened. 
5. Once veggies are ready, pour in the can of tomatoes and season with dried oregano and italian seasoning (shouldn't need too much). Stir and bring to a boil, reduce heat and let simmer until a majority of the liquid has thickened/evaporated. Give it a quick taste to make sure it's seasoned to your liking.
6. Serve over the spaghetti and enjoy!