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Homemade Meatless Spaghetti Sauce

 Homemade Meatless Spaghetti Sauce
When my tomatoes ripen, the first things I make are BLTs and this homemade spaghetti sauce. —Sondra Bergy, Lowell, Michigan
16 ServingsPrep: 20 min. Cook: 3-1/4 hours

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

  • 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.

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Homemade Meatless Spaghetti Sauce (continued)

Nutritional 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.