Homemade Spaghetti Sauce

Roma tomatoes
2 cloves garlic
� bell pepper
1/2 zucchini, sliced
1 t oregano
1 t Italian seasoning
1 T EVOO (extra virgin olive oil)
1 T Coconut Oil
1 t salt and pepper

1. Stew tomatoes in large pot.
2. Once soft, spoon tomatoes into food processor and add zucchini, bell pepper, garlic, seasonings, and oils.
3. Puree and store as you wish. I am not into canning (yet!), and so wish I was! I will store this sauce and use it for spaghetti, pizzas, lasagna or any other �Italian� dish!


  1. Jennifer says

    I have some Romas I need to use up. And since I didn’t get a full menu planned this week, I think I may just use them to make this tomorrow for either lunch or dinner. What does the coconut oil do? Can I just leave it out, or use additional olive oil? I don’t have any on hand, and won’t get a chance to get any before I try this.

  2. $5 Dinner Mom says

    The coconut oil is just an additive. You definitely don’t need it! I add it to almost everything…I did a post last week about the benefits of flaxseed and cocounut oil.


  3. Frederick says


    You may not need it but I suggest that you use coconut oil (CNO) anyway. CNO has superb health benefits and this is one excellent way of getting the tremendous benefits with no effort at all. Don’t you think?

    Take care.

    Your Drugstore in a Bottle

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