Meatless, Chunky Spaghetti Sauce
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 87.8
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 283.4 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 4.5 g
- Protein: 2.7 g
View full nutritional breakdown of Meatless, Chunky Spaghetti Sauce calories by ingredient
Introduction
Lots of flavor and texture to this sauce keeps it interesting and satisfying.1 cup servings Lots of flavor and texture to this sauce keeps it interesting and satisfying.
1 cup servings
Number of Servings: 10
Ingredients
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7 cups petite diced tomatoes (two 28 oz cans)
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1 Tbsp olive oil
1 med-large onion, chopped
1 large green bell pepper, chopped
1 medium celery stalk (w/out top), diced
10 baby portabella mushrooms, chopped or sliced
2 bay leaves, whole
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2 tsp oregano
1 1/2 tsp basil
1/2 tsp thyme
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12 black olives, finely chopped (or 1 small can, minced)
2 tsp minced garlic
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1 small can tomato paste (1/2 cup)
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1/2 cup red wine
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1 tsp black pepper
1/4 tsp cayenne
1/4 tsp salt
1/4 tsp paprika
Directions
1---In a large pot, begin cooking tomatoes on medium heat, uncovered. Stir every few minutes.
2---Meanwhile, prepare and chop all vegetables. Begin heating a sauting pan on medium heat when about halfway through all the vegetables.
3---Pour the 1 Tbsp olive oil into pan. Stir in onions. Wait until onions are translucent but still crisp (about 7 minutes), then stir in the green peppers, celery, mushrooms, and bay leaves. Cook another 3 minutes on medium, and stir. Reduce heat to just simmer. Cover.
4---Add dried herbs to tomatoes (not spices yet).
5---Continue cooking about 5 minutes. Add olives and garlic to pan, stirring in thoroughly (especially if olives are also minced). Re-cover.
6---Add tomato paste to tomatoes. Do not add water, but just stir the paste briskly into tomatoes. Sauce should be somewhat thicker than desired for final sauce. If so, cover and reduce heat to low. If not, leave uncovered at medium heat. Stir every few minutes either way.
7---Add red wine to vegetables in pan. Cover and continue to lightly simmer for about 3 minutes. Remove bay leaves (they should be paler in color). Add pan's contents to sauce.
8---Add all spices to sauce, adjusting according to taste. Increase heat somewhat to medium-low and continue to cook, uncovered, about 5 minutes or until desired thickness is reached.
Number of Servings: 10
Recipe submitted by SparkPeople user WAIT4IT.
2---Meanwhile, prepare and chop all vegetables. Begin heating a sauting pan on medium heat when about halfway through all the vegetables.
3---Pour the 1 Tbsp olive oil into pan. Stir in onions. Wait until onions are translucent but still crisp (about 7 minutes), then stir in the green peppers, celery, mushrooms, and bay leaves. Cook another 3 minutes on medium, and stir. Reduce heat to just simmer. Cover.
4---Add dried herbs to tomatoes (not spices yet).
5---Continue cooking about 5 minutes. Add olives and garlic to pan, stirring in thoroughly (especially if olives are also minced). Re-cover.
6---Add tomato paste to tomatoes. Do not add water, but just stir the paste briskly into tomatoes. Sauce should be somewhat thicker than desired for final sauce. If so, cover and reduce heat to low. If not, leave uncovered at medium heat. Stir every few minutes either way.
7---Add red wine to vegetables in pan. Cover and continue to lightly simmer for about 3 minutes. Remove bay leaves (they should be paler in color). Add pan's contents to sauce.
8---Add all spices to sauce, adjusting according to taste. Increase heat somewhat to medium-low and continue to cook, uncovered, about 5 minutes or until desired thickness is reached.
Number of Servings: 10
Recipe submitted by SparkPeople user WAIT4IT.