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Vegetable Italian Spaghetti Sauce

Vegetable Italian Spaghetti Sauce

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Submitted by AndreaRWard

Add a summer veggies twist to this Italian Sauce.

YIELD

16 servings

PREP

20 min

COOK

240 min

READY

260 min

Ingredients

½ 118
CUP ML WATER
112 3236.8
OUNCES ML/G TOMATOES, CANNED
4x28 ounce cans
8 231.2
OUNCES ML/G TOMATO PASTE
1x8 ounce can
1 ½ 23
TABLESPOON ML PARMESAN CHEESE
1 ¼ 6.3
TEASPOON ML SUGAR
3 ½ 53
TABLESPOONS ML ONIONS
Minced
4 4
CLOVES CLOVES GARLIC
Chopped
2 3E+1
TABLESPOONS ML OREGANO *
2 3E+1
TABLESPOONS ML ROSEMARY LEAVES
1 15
TABLESPOON ML THYME *
2 3E+1
TABLESPOONS ML BASIL
1 15
TABLESPOON ML PARSLEY LEAVES
2 2
EACH EACH BAY LEAVES *
1 1
PINCH PINCH SALT *
1 1
PINCH PINCH BLACK PEPPER *
1 1
MEDIUM MEDIUM SWEET RED BELL PEPPERS
Finely Chopped
1 1
MEDIUM MEDIUM SWEET YELLOW BELL PEPPERS
Finely Chopped *
1 1
LARGE LARGE GREEN BELL PEPPERS
Finely Chopped
1 1
MEDIUM MEDIUM ZUCCHINI
Finely Chopped *
1 1
MEDIUM MEDIUM YELLOW SUMMER SQUASH
Finely Chopped *
1 1
MEDIUM 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.
* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 270g (9.5 oz)
Amount per Serving
Calories 63 9% 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?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
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