Meal Prep: Homemade Tomato Sauce

Welcome to week 14! I decided to try something new and make a homemade tomato sauce for my spaghetti this week. It’s a little more work than my regular week’s meal prep, but I wanted to test it out! I wrote about my new goals in my previous blog post, so let’s just cut to the recipe!


This week’s meal preps are spaghetti/zoodles for lunch and cauliflower fried rice for dinner:

Ingredients (5-6 servings):
– 3 minced garlic cloves
– 1 tsp dried basil
– 1 tsp oregano
– 1 tsp Italian seasoning
– 1 tsp garlic powder
– 1 tsp salt
– 1 tsp pepper
– 2 tbsp olive oil
– 1 pack ground protein (turkey, beef, tofu, etc)
– 1/2 white onion, diced
– 1 (6 oz) can of tomato paste
– 2 (16 oz) cans of unsalted tomato sauce
– 4 large tomatoes, peeled and diced
– 4-5 white mushrooms (optional)
– White sugar, to taste

For noodles:
– 1/2 pack of whole wheat spaghetti noodles
– 4-5 zucchinis

Instructions:
*Start preparing sauce before cooking noodles
– Heat up pot on medium heat with olive oil
– Once hot, toss in the garlic
– Once garlic is fragrant, add the diced onions and ground protein of your choice
– Add the dried basil, oregano, Italian seasoning, garlic powder, salt, and pepper
– Stir well and cook until protein and onions are browned
– Once browned, add diced tomatoes, tomato paste, and tomato sauce
– Mix well and cap the pot
– Keep on low and simmer for 1.5 hours
– Mix and taste after 1.5 hours. If it’s too sour, add a little bit of sugar (to taste) to balance the sourness out
– Add more salt to taste if needed
– Once taste is fine, add in the (optional) white mushrooms

While the sauce is simmering:
– Cook spaghetti noodles to preference (don’t forget to salt while boiling)
– Once noodles are cooked, toss with light olive oil to prevent from sticking
– Trim the ends off zucchinis and spiral
– Pan fry zucchini noodles with a pinch of salt and pepper until warm
– Mix zucchini noodles with spaghetti noodles

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