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Vegetable Italian Spaghetti Sauce

 
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65

Add a summer veggies twist to this Italian Sauce.

Yield

16

servings

Prep

20

min

Cook

240

min

Ready

260

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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.

 

* not incl. in nutrient facts

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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?

 

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