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Spaghetti Sauce

Spaghetti Sauce

1½ cups chopped onion
½ cup chopped green pepper
3 minced garlic cloves
1 Tb sugar or honey
2 tsp basil
1 tsp salt
½ tsp oregano
½ tsp marjoram
3 (14.5 oz) cans diced or petite diced tomatoes (no salt added preferable)
1 (12 oz) can tomato paste
1 cup (about half a bag) Griller Crumbles (optional)

Steam or saute lightly in olive oil the onion, pepper, and garlic. Add all spices and stir through, then add diced tomatoes, paste, and Griller Crumbles. Simmer 20-30 minutes. Makes 7-8 cups of sauce. For a smoother sauce you may blend ingredients before adding Griller Crumbles. A ½ cup serving of this sauce, if prepared with no-salt added tomatoes, will have 350 mg of sodium, compared to 550 mg for most grocery sauces or 420 mg for Prego's HeartSmart low sodium sauce. Classico brand is one of the best in the grocery store for lower sodium options. Leftover sauce may be frozen for later use.

(Adapted from Of These Ye May Freely Eat)