Meatless Spaghetti Sauce
"When my tomatoes ripen, the first things I make are BLT's and this homemade spaghetti sauce," reports Sondra Bergy of Lowell, Michigan.
SERVINGS
|
16
|
CATEGORY
|
Lower Fat
|
METHOD
|
Other stovetop
|
PREP |
20 min. |
COOK
|
195 min.
|
TOTAL
|
215 min.
|
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.