Spaghetti Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
8 qt. (about 24) fresh, ripe tomatoes2 green peppers1 jalapeno pepper1.5 lbs. (about 3) raw onions4 cloves garlic2 T. chopped fresh basil1/4 c. chopped fresh oregano1/2 c. olive oil1 T. canning salt1/4 c. Splenda
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.
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.
Nutritional Info 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
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