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Homemade Tomato Sauce, Roasted Eggplant and Spaghetti Squash

by Vivian Fleitstra on September 16, 2013

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In Honor of Meatless Monday…

Over the weekend, I went to the local CSA, and picked up; tomatoes, squash, arugula, red leaf lettuce, apples, eggs, broccoli and peppers.   I love going there and being able to select all my favorite farm fresh produce.   I love experimenting cooking with different vegetables.  So I picked up 10 juicy large tomatoes and had 3 eggplants and spaghetti squash from the week before, so I knew I needed to use them soon.   I decided to make homemade tomato sauce along with roasted eggplant and spaghetti squash.   The roasted eggplant is great because it actually gives you the extra filler you don’t get with the spaghetti squash vs.  eating pasta.  My husband is a meat eater so he loves the eggplant with it.  I also made a veggie pizza a couple of weeks ago with the roasted eggplant and it was delicious.  I will post the recipe next time I make it.  So, here’s my recipes; homemade tomato sauce, served with roasted eggplant and spaghetti squash for meatless Monday.

Homemade Tomato Sauce


10 large tomatoes – boil a large pot of water and put them in the boiling water for 1 minute.  After a minute the skin will begin to peel away.   With a slotted spoon remove them into a big bowl of ice-cold water (yes – put ice in it).  When cool enough to handle remove the tomatoes. Remove the skin, open/cut the tomatoes and squeeze out the seeds.  I used a cutting board and gently removed the seeds. As you can see, not as easy as it sounds.   Chop all tomatoes.  Keep 2 chopped tomatoes and set aside.  The rest, I put in my Ninja kitchen aid.   It chops, puree, in seconds.  Set aside.

Wash and chop 1 carrot (I used 8 baby since it’s all I had), 1 pepper (I used a green pepper), 1 small onion or 2 tbsp of freeze-dried.   I also used my Ninja to chop these in a separate container.  When you purchase the Ninja it comes with 4 containers so you can chop and store as needed.

In dutch oven, add 1-2 tbsp of olive oil, 1 tbsp of butter (optional), 4 garlic gloves or 2 tbsp of crushed garlic, add onion, carrot and pepper, cook for 5-7 minutes until soft over low heat, careful not to burn garlic.  Add puree tomatoes, then the 2 chopped tomatoes.   Stir, add the following seasonings;

1/4 c of basil

3 tbsp of oregano

1 tbsp of Italian Season

1/4 tsp of salt (this is optional, you can add more or less).

Cook for 2 hours, then add 2 tbsp. of tomato paste.  Cook for another hour.  Serve.

Roasted Eggplant


You can make this recipe with 1-2 large or 3 small eggplants.  I had 3 small (2 purple and 1 white).

Wash eggplant, peel and trim ends.

Cut into small cube shape pieces.

Place in colander in sink, sprinkle with salt so the eggplant sweats for 30 minutes.

Spray cookie sheet or 13×9 oven pan with PAM with olive oil.

Place eggplant cubes on baking sheet.  Arrange so it is not layered.

Spray eggplant with olive oil lightly.  I use a olive oil sprayer.   If you don’t have one, lightly drizzle and gently toss.

Place in oven at 375 degrees for 10 mins, turn eggplant and cook for another 5-10 mins.  Set aside when done.

Spaghetti Squash


Wash and cut in half, length-wise.  Scrap out center and remove seeds.

Spray cookie sheet with PAM olive oil.

Place squash – flat side down onto cookie sheet.

Cook in oven at 425 degrees for 30-40 minutes.

When done, allow to cool to handle, scrap out the spaghetti squash into a bowl.

Add grated Parmesan cheese to spaghetti squash while hot for added flavor. (optional).

Serve 1 cup of spaghetti squash, topped with (1/3 c.) roasted eggplant, and  1/2 c. of homemade tomato sauce.

Eat and enjoy this farm-fresh healthy meal.


Thanks for reading.  Have a blessed day!  ~  Vivian.

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