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Homemade Pumpkin Spaghetti Sauce

DinnerTool's picture
Watch as Chef/mom Ariane Duarte cooks one of DinnerTool's Slow Cooker Showdown contest finalist recipe submissions.
  Canned low sodium fire roasted tomatoes 3 Cup (48 tbs) (2 cans)
  Tomato paste 1⁄2 Cup (8 tbs)
  Canned pumpkin puree 1 Cup (16 tbs) (pure)
  Dried oregano 1 Teaspoon
  Dried basil 1⁄2 Teaspoon
  Parsely flakes 1⁄4 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Chili powder 1⁄4 Teaspoon
  Olive oil 2 Tablespoon
  White onion 1 Medium, diced
  Garlic 3 Clove (15 gm), chopped finely
  Sea salt 1⁄8 Teaspoon
  Black pepper 1⁄2 Teaspoon, freshly cracked

1) In a slow cooker, add the fire roasted tomatoes, tomato paste and pumpkin puree. Stir until the ingredients are mixed.
2) Then add the oregano, basil, parsely, thyme, chili powder and olive oil. Stir until the ingredients are nicely mixed.
3) Then add the onions and garlic. Stir to mix.
4) Sprinkle with sea salt and black pepper. Mix thoroughly.
5) Cover the slow cooker and cook on low for 3 hours or on high for 1 1/2 hours.

6) Spoon the Homemade Pumpkin Spaghetti Sauce over cooked spaghetti, top with sauteed kale and serve.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
90 Minutes
Ready In: 
105 Minutes

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