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Meatless Spaghetti Sauce Recipe

Photo by: Taste of Home

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"When my tomatoes ripen, the first things I make are BLT's and this homemade spaghetti sauce," reports Sondra Bergy of Lowell, Michigan.

This recipe is:

Healthy

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16 Servings
Prep: 20 min. Cook: 3-1/4 hours

Ingredients

4 medium onions, chopped
1/2 cup vegetable oil
12 cups chopped peeled fresh tomatoes
4 garlic cloves, minced
3 bay leaves
4 teaspoons salt
2 teaspoons dried oregano
1-1/4 teaspoons pepper
1/2 teaspoon dried basil
2 cans (6 ounces each) tomato paste
1/3 cup packed brown sugar
Hot cooked spaghetti

Directions

In a Dutch oven, saute onions in oil until tender. Add the tomatoes, garlic, bay leaves, salt, oregano, pepper and basil. Bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally.
Add tomato paste and brown sugar; simmer, uncovered, for 1 hour. Discard bay leaves. Serve with spaghetti. Yield: 2 quarts.

Editor's Note: Browned ground beef or Italian sausage can be added to the cooked sauce if desired. The sauce also freezes well.

Leftover: Skillet Chicken Parmesan

Nutrition Facts: 1/2 cup (calculated without spaghetti) equals 133 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 614 mg sodium, 17 g carbohydrate, 3 g fiber, 2 g protein.

Meatless Spaghetti Sauce published in Taste of Home August/September 1995, p12

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