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Vegetable Italian Spaghetti Sauce

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Vegetable Italian Spaghetti Sauce

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

Amount Measure Ingredient Features
½ cup water
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112 ounces tomatoes, canned
4x28 ounce cans
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8 ounces tomato paste
1x8 ounce can
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1 ½ tablespoon Parmesan cheese
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1 ¼ teaspoon sugar
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3 ½ tablespoons onions
Minced
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4 cloves garlic
Chopped
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2 tablespoons oregano
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2 tablespoons rosemary leaves
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1 tablespoon thyme
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2 tablespoons basil
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1 tablespoon parsley leaves
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2 each bay leaves
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1 pinch salt
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1 pinch black pepper
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1 medium sweet red bell peppers
Finely Chopped
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1 medium sweet yellow bell peppers
Finely Chopped
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1 large green bell peppers
Finely Chopped
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1 medium zucchini
Finely Chopped
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1 medium yellow summer squash
Finely Chopped
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1 medium yellow summer squash
Finely Chopped
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Ingredients

Amount Measure Ingredient Features
118 ml water
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3236.8 ml/g tomatoes, canned
4x28 ounce cans
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231.2 ml/g tomato paste
1x8 ounce can
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23 ml Parmesan cheese
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6.3 ml sugar
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53 ml onions
Minced
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4 cloves garlic
Chopped
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3E+1 ml oregano
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3E+1 ml rosemary leaves
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15 ml thyme
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3E+1 ml basil
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15 ml parsley leaves
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2 each bay leaves
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1 pinch salt
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1 pinch black pepper
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1 medium sweet red bell peppers
Finely Chopped
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1 medium sweet yellow bell peppers
Finely Chopped
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1 large green bell peppers
Finely Chopped
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1 medium zucchini
Finely Chopped
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1 medium yellow summer squash
Finely Chopped
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1 medium yellow summer squash
Finely Chopped
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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 639% 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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