Meatless Spaghetti Sauce
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.
SERVINGS: 16
CATEGORY: Lower Fat
METHOD: Other stovetop
TIME: 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.