Spaghetti Tomato Sauce

By lknowles

Accuchef; If making the sauce up to 3 days ahead, cool, cover and chill.

Ingredients

• 2 Cans Crushed Tomatoes (28 Oz)
• 2 Cans Tomatoes - Diced (28 Oz0
• 3 Cups Roma Tomatoes, Chopped
• 4 Cloves Garlic - Pressed Or Diced
• 1 Cup Onion, Chopped
• 2 Tbsp Fresh Basil, Chopped
• 1 Red Bell Peppers, Chopped
• 5 Bay Leaves
• 1 Tsp Dried Oregano
• 1 Tsp Pepper
• 1 Tsp Salt

Details

Servings 4

Preparation

Step 1

In a 8-10 qt pan, combine, canned tomatoes with their liquid, roma tomatoes, onion, basil, garlic, bay leaves, oregano and pepper. Bring to a boil over high heat stirring often; reduce heat, cover, and simmer, stirring occasionally, until reduced to desired consistency, 45 minutes to an hour.

Per quart: 373 cal (7% from fat, 14% from protein, 78% from carb); 13 g protein; 3 g tot fat; 0 g sat fat; 0 g mono fat; 73 g carb; 16 g fiber; 178 mg calcium; 8 mg iron; 2322 mg sodium; 0 mg cholesterol