Vegetarian Spaghetti Sauce

Norene Gilletz

Food Editor’s Note: This is the sauce that is called for in Norene’s recipe for Luscious Vegetable Lasagna. It is equally good on pasta or spaghetti squash. The sauce is loaded with healthy vegetables and is easy to make using your food processor. When I could not find a 19-ounce can of tomatoes, I used a 28-ounce can and the sauce was still thick and flavorful. The recipe makes about 8 cups, enough for one lasagna with some left over for another meal.

2 or 3 cloves garlic
2 medium onions, quartered
1 green or red pepper, cut in chunks
2 tablespoons olive oil
1 cup mushrooms
1 eggplant, peeled (about 1 1/4 pounds)
1 medium zucchini, peeled
19-ounce can tomatoes
2 5 ½-ounce cans tomato paste
1/4 cup dry red wine (optional)
Salt and pepper to taste
1/4 teaspoon each dried oregano, basil, and chili powder
1 bay leaf (optional)
Using the steel blade in your food processor, drop garlic through the feed tube while machine is running; process until minced. Add onions and bell pepper. Process with 3 or 4 quick on/off pulses, until coarsely chopped. Heat oil in a large pot. Sauté garlic, onions and pepper for 5 minutes on medium heat, until tender.

Using the slicer in your food processor, slice mushrooms using light pressure. Add to pan and cook 2 minutes longer.

Cut the eggplant and zucchini to fit feed tube. Using the grater, grate the eggplant using medium pressure. Repeat with zucchini. Add to pan and cook 5 minutes longer. Stir in remaining ingredients, cover and simmer about 45 minutes, stirring occasionally. Taste and adjust seasonings.

Yield: 6 to 8 servings. Freezes well.

Reprinted with permission from The Food Processor Bible by Norene Gilletz (464 pages, soft cover, layflat binding, $24.95 U.S.). Norene is the author of several kosher cookbooks, including MealLeaniYumm! For cookbooks, cooking demonstrations & seminars, orders/fundraising info, call 1-888-811-9866 or 416-226-2466 or visit Norene’s web site at

Vegetarian Spaghetti Sauce