Italian Spaghetti Sauce

Italian Spaghetti Sauce
1 can Tomatoes, diced
1 can Tomato paste
2 cups Water
4 cups Vegetables, fresh (summer squash, zucchini, onions,
mushrooms, broccoli, cauliflower, cabbage, carrots & etc.
2 tablespoons Fat (butter, coconut oil, olive oil)
2 tablespoons Herbs & spices, basil, oregano (dill & sage
sparingly)
2 teaspoons Onion, granulated
2 teaspoons Garlic, granulated, fresh is great
Sea Salt, to taste
2/3 cup Honey, (very important) approx.

Prepare all your vegetables (summer squash, zucchini, onions,
mushrooms, broccoli, cauliflower, cabbage, carrots, etc.). Dice,
grate, chop. In suitable pan melt fat of choice and add
vegetables. Sauté a minute or two then add 1/2 cup water.
Cover and let steam for another minute or two on low. Add
diced tomatoes, water and tomato paste (you can mix tomato
paste with the water before adding). Now add herbs and spices
(basil, oregano, dill, savory, tarragon, sage, marjoram, etc.),
onion, garlic granules & salt. Mix well. Taste. If it is spiced
and salted well begin to add some honey and then taste again.
A point will come when you know you have enough honey.
The taste of the sauce will POP. Now simmer 5 more minutes
and serve.