With a near-empty fridge but a packed pantry and freezer, I decided to put a “kitchen sink” spin on my traditional pasta sauce recipe. By using dried beans, canned tomatoes, and nearly all frozen vegetables, this recipe can serve as a go-to when you’re running low on fresh produce. If you’re able to monitor the sauce while it is cooking, you can even make this into a one-pot meal by adding uncooked whole grain pasta directly to the crockpot. The uncooked pasta will soften after absorbing liquid in the sauce, so be careful only to add it during the last hour or two of cooking to prevent it from overcooking and becoming mushy. Since I was away from home while my sauce was cooking, I opted to separately boil some spaghetti immediately prior to my meal.
Kitchen Sink Crockpot Tomato Sauce
- One 28-ounce can of crushed tomatoes
- ¼ lb. dried chickpeas, soaked and rinsed
- ¼ lb. dried Great Northern beans, soaked and rinsed
- 1 bag (12 oz) frozen sliced yellow squash
- 1 bag (12 oz) frozen chopped spinach
- 2 medium onions, chopped
- 2 tablespoons jarred minced garlic
- 1 tablespoon Italian seasoning
- 1 tablespoon dried basil
- 1 tablespoon olive oil
- 1 ½ cups water
- Salt and pepper, to taste
- Combine all ingredients in large crockpot, and stir to mix. Cook on low heat for 8 hours, or until beans are softened. Spoon over whole wheat pasta to serve.