This homemade Paleo Spaghetti Sauce is rich, hearty, and packed with flavor—without any added sugar, preservatives, or inflammatory ingredients. Perfect for the GAPS diet, Whole30, and clean eating lifestyles, this nourishing sauce is made with simple pantry staples and simmered to perfection. Serve it over zoodles, squash noodles, or grain-free pasta for a gut-friendly, family-approved meal that even picky eaters will love!
Heat fat or oil in a stock pot over medium heat. Add finely chopped zucchini, onion, and carrots. Cover and cook until soft, about 10 minutes.
Add garlic and salt to pot and simmer for about 5 minutes.
Add crushed tomatoes, basil, and oregano.
Simmer with the cover on, about 15 minutes, stirring occasionally.
Blend in a blender or with an immersion blender for a smoother/saucier consistency (optional).
Notes
If you use fresh tomatoes in this recipe, try to use a "meatier" tomato, such as Roma, for a thicker sauce consistency.
If you want to use a commercial sauce, check ingredients to make sure it contains only tomatoes (and maybe herbs). Glass jars are more ideal than canned tomatoes (due to leaching). Before the tomatoes were packaged in glass jars, they may have been processed in chemical-leaching containers. If you are in a sensitive period of healing, it may be best to make this recipe from whole tomatoes.
The herbs and amounts listed give a good baseline for the recipe. Depending if you use a sauce that already has herbs or your family's preference, you can alter the herbs and amounts to your liking.
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