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Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 40.8
  • Total Fat: 2.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 151.6 mg
  • Total Carbs: 4.8 g
  • Dietary Fiber: 1.0 g
  • Protein: 0.8 g

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

Submitted by: CALICOGOBYE

Introduction

Using fresh herbs, less salt is required. Using fresh herbs, less salt is required.
Number of Servings: 48

Ingredients

    8 qt. (about 24) fresh, ripe tomatoes
    2 green peppers
    1 jalapeno pepper
    1.5 lbs. (about 3) raw onions
    4 cloves garlic
    2 T. chopped fresh basil
    1/4 c. chopped fresh oregano
    1/2 c. olive oil
    1 T. canning salt
    1/4 c. Splenda

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Directions

Chop peppers, onions, and garlic; cook in oil about 1/2 hr. Add fresh herbs about halfway through cooking time. While veggies are cooking, prepare tomatoes.
Wash tomatoes thoroughly. Remove core and cut off blemishes from skin. Quarter and remove large seeds. Use food processor or blender to liquefy. Put liquefied tomatoes in large pot on low heat.
Liquefy cooked veggies in food processor or blender; add to tomatoes in pot. Then add salt & Splenda. Mix well. Increase heat & bring to boil, stirring frequently. Taste; you may want to add more Splenda. Simmer until consistency desired (about 2 hours). Freeze leftovers in plastic containers.
Makes 48 1/2 cup servings.

Number of Servings: 48

Recipe submitted by SparkPeople user CALICOGOBYE.






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