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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 101.1
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 776.0 mg
  • Total Carbs: 18.6 g
  • Dietary Fiber: 4.2 g
  • Protein: 3.8 g

View full nutritional breakdown of Homemade Vegetable Spaghetti Sauce calories by ingredient
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Homemade Vegetable Spaghetti Sauce

Submitted by: KESHAB623

Introduction

This makes a lot of sauce. I estimate that it made at least 12 one cup servings. I filled up a jar, and a couple of quart sized bags with what was left.
Be sure to pay attention to the ingredient list & don't forget the 2 tsp Italian Seasoning.
This makes a lot of sauce. I estimate that it made at least 12 one cup servings. I filled up a jar, and a couple of quart sized bags with what was left.
Be sure to pay attention to the ingredient list & don't forget the 2 tsp Italian Seasoning.

Number of Servings: 12

Ingredients

    28 oz. canned Tomato Puree
    28 oz. canned Crushed Tomatoes
    6 oz. can Tomato Paste
    6.5 oz. can Mushrooms -drained (can use fresh if you like)
    1 package McCormick Italian-style Spaghetti Sauce seasoning
    2 cloves minced garlic
    1 cup chopped onions
    1 chopped carrot
    1/2 cup chopped celery
    1/2 cup chopped bell peppers
    1 cup water
    2 tsp Italian Seasoning
    2 tsp brown sugar (optional)
    1 tsp salt (optional)
    1 tsp black pepper
    1 tsp cayenne pepper
    1 bay leaf - whole
    2 Tbsp olive oil


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Directions

1. Heat pot on medium heat. When pot is warmed, add olive oil to pot.
2. Add onions, celery, and bell peppers to pot. Saute until tender.
3. Add minced garlic to pot, saute until tender and fragrant (approx 1-2 minutes).
4. Add carrots and drained mushrooms to pot. Stir well.
5. Add tomato puree, crushed tomatoes, and tomato paste to pot.
6. Add water and all seasonings (Italian Spaghetti seasoning, Italian seasoning, salt, black pepper, cayenne pepper, brown sugar, & bay leaf).
7. Stir well until well incorporated. Heat to boiling.
8. Reduce heat and simmer for 45 minutes. Remove bay leaf and enjoy. Store leftover sauce and/or freeze as needed.

Serving Size: 12 1-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user KESHAB623.





TAGS:  Vegetarian Meals |

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