Everything but the Kitchen sink Spaghetti Sauce

I like pasta but I'm not usually a huge fan of spaghetti sauce. That's why I had to figure out how to make my own. Maybe if I made it from scratch I'd like it better so I opened my fridge and took stock of all the veggitables I had in there and started collecting ones that I thought would be good together. What I came up with was so yummy that even I used the last of the bread to scrape the bowl! The best part about this recipe is you can use whatever veggies you have on hand and it should still be good..you know unless you're trying to mix things like corn and mushrooms that might not be so good.

I'm calling this 'Almost home made' because I do use a can of tomatoe sauce.

What you will need:
A pot big enough to hold all your chopped veggies.
A blender

Ingredients:

One large portabella mushroom diced
One yellow onion (I used vidalia but you can use any kind of onion)
One yellow bell pepper diced
One red bell pepper diced
2 stalks of celery chopped
Italian seasoning
Dried Oregano
Minced Garlic
1 bay leaf
1 15 oz can of tomato sauce

This is so easy it will blow your mind!!! Chop everything up and put it in a pot. Now if you want to get creative and try some other things you can put a tablespoon of olive oil in there and a teaspoon of Balsamic Vinegar I've tried both combos and they are really good. Pour in the can of tomato sauce and let everything come to a simmer. Keep it at a simmer until the veggies are tender and then pour it all into your blender. Now If you like your sauce chuncky then you don't have to blend it but if you like your sauce smooth (and I do) just blend away until it's the consistency you like. Viola you have made your own spaghetti sauce!! You can use it on ANYTHING my kids like to pour it over bread and eat it that way. I prefer using it on traditional pasta but either way it's totally worth making.