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SPAGHETTI SAUCE VEGETARIAN 
1 clove garlic (peeled and split)
1 lg. onion (chopped)
1 (32 oz.) can tomato sauce or whole tomatoes
1 can water
2 (12 oz.) cans tomato paste
4 cans water
salt and pepper to taste
3 c. cut fresh raw vegetables
1 tsp. dry basil (or 3 fresh leaves)
olive oil

Saute onion, garlic and selected vegetables in olive oil stirring frequently for 10 minutes. Add tomato sauce and one sauce can of water. If whole tomatoes are used omit this can of water. Add tomato paste and fill each can with water twice and add to sauce. Add salt, pepper and basil, stir and simmer until vegetables are tender. Taste sauce, add a little sugar or pinch of baking soda if tart. Serve over cooked spaghetti or cooked white rice. Sprinkle generously with grated Parmesan or Romano cheese.

Any combination desired (carrots, asparagus, zucchini, eggplant, celery, summer squash, parsnips).

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