Spaghetti Sauce - Multi-veggie

Ingredients:

2 medium zucchini - chopped

1 large onion - chopped

1 large red bell pepper - chopped

1 quart stewed tomatoes

1 T garlic - minced

4 oz. olives - chopped

1 cup spaghetti sauce

garlic salt (to taste)

1/2 tsp Italian seasoning

1/2 tsp Himalayan salt

Yield: 2 quarts (10 servings)

Directions:

1. Saute zucchini, onion, garlic, and bell pepper in a large pan until tender.

2. Add stewed tomatoes, olives and spaghetti sauce and seasonings.

3. Cook only long enough for flavors to mix.

Serve immediately over spaghetti, or use in lasagna, etc.

To Preserve:

1. You may preserve the sauce long-term by canning it (recommend hot bath canning). 

2. You may also preserve the sauce by pouring it into Ziploc freezer bags (gallon-sized).