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My homemade sauce is packed with fresh tomatoes and assorted seasonings. Folks who sample it never seem to miss the meat.—Marlane Jones, Allentown, Pennsylvania
This recipe is:
Diabetic Friendly
Nutritional Facts One 1-cup serving equals 128 calories, 7 g fat (0 saturated fat), 0 cholesterol, 154 mg sodium, 15 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.
Originally published as Basil Spaghetti Sauce in Country Woman July/August 1996, p36
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Oct. 26, 2011 by katsmeow2
I used 1 can of fire-roasted & 1 can of regular diced tomatoes and cooked it the entire time uncovered. Very chunky which is how we like it and it was delicious. It was so easy. This will be my new favorite sauce recipe.
Reviewed on Sep. 21, 2011 by JenLDell
I seeded the tomatoes and I'm glad I did. After cooking for an hour and a half it was very watery so I blended some of it and I took the lid off and let it cook down for another 90 minutes. I added oregano in it too to give it more flavor. It was very delicious! Next time I'll blend 1/2 of the tomatoes and cook it with the lid off to begin with.
Reviewed on Sep. 13, 2010 by RachelE
This turned out delicious and very fresh-tasting. The seasonings are wonderful. I did blend half the tomatoes, since my kids aren't fond of tomato chunks, and I think it made it a little watery- I had to cook it without the lid for an hr or 2 to get it to reduce. I also used 1/4 tsp onion powder for the onion, so I only needed about a TB of oil to cook the garlic.
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