Mar 14, 2013

In search for a meatless spaghetti sauce I came across this delicious pot of yumminess. This is a fantastic sauce. I wasn’t sure if I would like it or not because I grew up on sauce with ground beef in it. It’s hard to change your ways if you know what I mean. The only time I have ever had any spaghetti sauce without meat came from a jar on the grocery store shelf.

I was really impressed with the ease and simplicity of this recipe. The longer it cooks the better the flavor. It was even better the next day. This would be a really great recipe to double or even triple then freeze for future use.

  • 4 medium onions, chopped
  • 1/2 cup vegetable oil
  • 12 cups chopped peeled fresh tomatoes or canned tomatoes
  • 4 garlic cloves, minced
  • 3 bay leaves
  • 4 teaspoons salt
  • 1/2 teaspoon cumin (camino)
  • 2 teaspoons dried oregano
  • 1-1/4 teaspoons pepper
  • 1/2 teaspoon dried basil
  • 2 cans (6 ounces each) tomato paste
  • 1/3 cup packed brown sugar
  1. In a Dutch oven, sauté onions in oil until tender. 
  2. Add the tomatoes, garlic, bay leaves, salt, oregano, pepper and basil. 
  3. Bring to a boil. 
  4. Reduce heat; cover and simmer for 2 hours, stirring occasionally. 
  5. Add tomato paste and brown sugar; simmer, uncovered, for 1 hour. 
  6. Discard bay leaves. 
Original Recipe Source

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