Vegetable Italian Spaghetti Sauce
101
Add a summer veggies twist to this Italian Sauce.
Ingredients
| ½ | cup |
water
|
|
| 112 | ounces |
tomatoes, canned
4x28 ounce cans |
|
| 8 | ounces |
tomato paste
1x8 ounce can |
|
| 1 ½ | tablespoon |
Parmesan cheese
|
|
| 1 ¼ | teaspoon |
sugar
|
|
| 3 ½ | tablespoons |
onions
Minced |
|
| 4 | cloves |
garlic
Chopped |
|
| 2 | tablespoons |
oregano
|
* |
| 2 | tablespoons |
rosemary leaves
|
|
| 1 | tablespoon |
thyme
|
* |
| 2 | tablespoons |
basil
|
|
| 1 | tablespoon |
parsley leaves
|
|
| 2 | each |
bay leaves
|
* |
| 1 | pinch |
salt
|
* |
| 1 | pinch |
black pepper
|
* |
| 1 | medium |
sweet red bell peppers
Finely Chopped |
|
| 1 | medium |
sweet yellow bell peppers
Finely Chopped |
* |
| 1 | large |
green bell peppers
Finely Chopped |
|
| 1 | medium |
zucchini
Finely Chopped |
* |
| 1 | medium |
yellow summer squash
Finely Chopped |
* |
| 1 | medium |
yellow summer squash
Finely Chopped |
Directions
Finely chop all vegetables (Removing seeds and core from bell peppers).
Mash or cut tomatoes and add remaining ingredients.
Simmer 4 to 6 hours or until mixture reaches desired consistency.
Remove bay leaves before serving.
Freezes well.
- Add any summer veggies to the sauce as you like.
Nutrition Facts
Serving Size 270g (9.5 oz)Amount per Serving
Calories 639% of calories from fat
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
1%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 325mg
14%
Total Carbohydrate
5g
5%
Dietary Fiber 4g
14%
Sugars g
Protein
6g
Vitamin A 17%
•
Vitamin C 74%
Calcium 9%
•
Iron 16%
* based on a 2,000 calorie diet
How is this calculated?
