Homemade Vegetable Marinara/Spaghetti Sauce
Nutritional Info
- Servings Per Recipe: 17
- Amount Per Serving
- Calories: 39.0
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 291.0 mg
- Total Carbs: 6.2 g
- Dietary Fiber: 1.5 g
- Protein: 1.4 g
View full nutritional breakdown of Homemade Vegetable Marinara/Spaghetti Sauce calories by ingredient
Introduction
I wanted to make a healthy homemade spaghetti sauce with lots of veggies!!! This recipe taste great, is LOW CALORIES and LOW SODIUM. It tastes even better the next day!! I use it for everything from pasta, pizzas, and even sauce for my side veggies. Yum! I wanted to make a healthy homemade spaghetti sauce with lots of veggies!!! This recipe taste great, is LOW CALORIES and LOW SODIUM. It tastes even better the next day!! I use it for everything from pasta, pizzas, and even sauce for my side veggies. Yum!Number of Servings: 17
Ingredients
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5 oz Chopped Onions
6 oz Chopped Green Peppers
2 oz Chopped Celery
7-8 oz Fresh tomatoes (I used vine ripened and drained the seeds out- you can use some more canned I only needed to use the tomatoe up)
4-5 oz Chopped Mushrooms
2-28oz canned tomatoes- crushed, whole, diced(I used whole vine ripened and roughly chopped them)
2 tbsp tomatoe paste
6 Large Chopped garlic cloves (you can use more or less depending on taste)
1/2tsp oregano
2 tbsp parsley
1tbsp olive oil
1 tsp kosher salt
1/2 tbsp worshester sauce (vegetarian version)
1/2 tbsp steak sauce
2 oz water
Directions
1. Warm a Lrg pot over medium-high heat with 1 tbsp olive oil.
2. Add all chopped veggies except tomatoes and garlic. Cook for 10 minutes stirring often.
3. Add garlic and seasonings (salt, parsley, oregano etc, you can use other italian spices I only had these two on hand) and cook and stir for 5 more minutes. If vegetables becomes too dry you can put a tbsp of water and stir to incorporate.
4.Add tomatoe paste and stir until blended in.
5. Chop canned tomatoes (if useing wholw- if using diced or crushed simply dump i pot) and add to pot with fresh tomatoes also.
6. Add worshester sauce, steak sauce and water to pot and stir. Let boil for 5-10 min with cover on.
7. Turn heat down and simmer sauce for 1-4 hrs.
8. Blend in blender, in batches, being careful because its very hot, or you can wait until it cools down a little bit.
Enjoy! Freezes really well!
Makes approx:
17 servings of 4oz or 1/2cup
11.5 servings of 6oz or 3/4cup
8.5 servings of 8oz or 1cup
Number of Servings: 17.5
Recipe submitted by SparkPeople user PRETTYBRWNGRL.
2. Add all chopped veggies except tomatoes and garlic. Cook for 10 minutes stirring often.
3. Add garlic and seasonings (salt, parsley, oregano etc, you can use other italian spices I only had these two on hand) and cook and stir for 5 more minutes. If vegetables becomes too dry you can put a tbsp of water and stir to incorporate.
4.Add tomatoe paste and stir until blended in.
5. Chop canned tomatoes (if useing wholw- if using diced or crushed simply dump i pot) and add to pot with fresh tomatoes also.
6. Add worshester sauce, steak sauce and water to pot and stir. Let boil for 5-10 min with cover on.
7. Turn heat down and simmer sauce for 1-4 hrs.
8. Blend in blender, in batches, being careful because its very hot, or you can wait until it cools down a little bit.
Enjoy! Freezes really well!
Makes approx:
17 servings of 4oz or 1/2cup
11.5 servings of 6oz or 3/4cup
8.5 servings of 8oz or 1cup
Number of Servings: 17.5
Recipe submitted by SparkPeople user PRETTYBRWNGRL.
Member Ratings For This Recipe
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RUTHEY1954
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CD12792165
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HARLEYGIRL70
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LENDYWPENDLETON