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Homemade Meatless Spaghetti Sauce Recipe

Homemade Meatless Spaghetti Sauce Recipe

When my tomatoes ripen, the first things I make are BLTs and this homemade spaghetti sauce. —Sondra Bergy, Lowell, Michigan
TOTAL TIME: Prep: 20 min. Cook: 3-1/4 hours YIELD:16 servings

Ingredients

  • 4 medium onions, chopped
  • 1/2 cup canola 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

  • 1. 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.
  • 2. Add tomato paste and brown sugar; simmer, uncovered, for 1 hour. Discard bay leaves. Serve with spaghetti. Yield: 2 quarts.

Nutritional Facts

1/2 cup: 133 calories, 7g fat (1g saturated fat), 0mg cholesterol, 614mg sodium, 17g carbohydrate (12g sugars, 3g fiber), 2g protein .

Reviews for Homemade Meatless Spaghetti Sauce

Sort By :
MY REVIEW
knollbrookcook 233819
Reviewed Oct. 1, 2015

"I made this last week and we liked it. I cut the salt down to 1 tsp. because we are salt conscious and I didn't have fresh garlic so I used a couple tsp. of dried minced garlic from a jar. I ended up canning the sauce because my freezers are full and I got 6 and a half pints. I also pureed it before I put it in the jars. Looks wonderful. I definitely will make it again."

MY REVIEW
dcscake_OH 3103
Reviewed Oct. 15, 2014

"I make this every year with the tomatoes from my garden and have tomato sauce all year long. It is great."

MY REVIEW
Texascynt 3064
Reviewed Sep. 13, 2014

"This is way too sweet for our taste, fairly bland as well. Great use for garden tomatoes, but still searching for a secret ingredient that can give this some flavor and something to take away the sweetness. Very disappointed."

MY REVIEW
susanhavlicsek 5469
Reviewed Sep. 9, 2014

"Best sauce I ever made!!!"

MY REVIEW
MichelleKTrapp 3100
Reviewed Oct. 3, 2013

"Excellent! I added fresh basil & doubled the garlic."

MY REVIEW
chooseanother 5468
Reviewed Sep. 15, 2013

"This sauce is sweeter than I like. Of course, next time I can reduce the sugar but does anyone have any idea what I can do for this completed batch to reduce the sweet taste?"

MY REVIEW
cle6367 1342
Reviewed Sep. 8, 2013

"Excellent!"

MY REVIEW
kerrizims 4144
Reviewed Aug. 12, 2013

"This is a great sauce! I used two different types of garden fresh tomatoes and loved the flavors. I also cut the recipe into thirds and made a third of the recipe and it worked great-just reduce the cooking times by a third too!"

MY REVIEW
SKelm 3662
Reviewed Feb. 22, 2013

"This recipe is hands down the BEST spaghetti sauce recipe for using up garden tomatoes! I run it thru the blender, so that my kids don't complain about the tomato chunks."

MY REVIEW
melgoody03 1341
Reviewed Jan. 7, 2013

"This is a great way to use up the tomatoes and herbs from my garden. The sauce freezes well so that we can use it all winter long. My family loves it!"

MY REVIEW
justmbeth 3060
Reviewed Nov. 25, 2012

"Sauce is awesome! I can eat a bowl full with just some bread! A great use of garden tomatoes."

MY REVIEW
tippybenny2 4645
Reviewed Sep. 25, 2012

"This is so good. It is worth all the time it takes. My husband loves it, so I have made 5 batches. It is a great way to use garden tomatoes."

MY REVIEW
MarissaRN 2365
Reviewed Jul. 29, 2012

"This is our favorite spaghetti sauce recipe! I follow it exactly as written and it is delicious! I have canned it with success, also!"

MY REVIEW
kids chauffer 4000
Reviewed Jan. 1, 2012

"this is wonderful, just wish it made more"

MY REVIEW
mdreynolds 4012
Reviewed Jun. 18, 2011

"It was easy to make and easy to adapt the amount of salt and brown sugar for special diatary needs - and it still tasted great!"

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.