Spaghetti Sauce from Scratch

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 133.1
  • Total Fat: 3.5 g
  • Cholesterol: 1.4 mg
  • Sodium: 76.4 mg
  • Total Carbs: 25.2 g
  • Dietary Fiber: 5.7 g
  • Protein: 5.2 g

View full nutritional breakdown of Spaghetti Sauce from Scratch calories by ingredient
Report Inappropriate Recipe

Submitted by:


Low sodium
Makes 10 1/2 cup servings
Low sodium
Makes 10 1/2 cup servings

Number of Servings: 10


    25 roma tomatoes
    1 greeen pepper, roasted in the oven
    1 red pepper, roasted in the oven
    10-12 cloves of garlic, roasted in the oven
    1/4 cup of italian seasoning
    1 large onion, chopped and sauteed in 1 tsp. olive oil
    1/4 cup parmesan cheese


Blanche tomatoes for 30-45 seconds and submerge in ice water. Peel tomatoes and core them. Squeeze as much juice and seeds out of them as possible. Chop the tomatoes.

Roast the peppers and the garlic in the oven for 20-30 minutes in foil with a little olive oil. Once roasted, put the garlic cloves in a food processor, peel, core and deseed the peppers, and add them to the food processor. Process until of a pesto consistency. Add to tomatoes.

Put tomato mixture into a deep pot. Simmer on medium low heat for a half hour. Add italian seasoning, onions, and parmesan cheese. Simmer for another 30 minutes.

Remove from heat. Put half of your spaghetti sauce in the food processor and puree it. Add back to original mixture. Stir. Reheat the sauce if you're using it that night.

Number of Servings: 10

Recipe submitted by SparkPeople user EUMENIDES_K.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.