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Meatless Spaghetti Sauce
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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
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.
Editor's Note: Browned ground beef or Italian sausage can be added to the
cooked sauce if desired. The sauce also freezes well.
Yield: 2 quarts.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |