This homemade vegetarian spaghetti sauce isn't perfectly traditional, but it's really (really) good. It's a little sweet and a little spicy with a nice depth of flavor!
To peel tomatoes: Bring a large pot of water to a boil. Cut an x into the bottom of the tomatoes. Drop into the pot of boiling water for about 20-30 seconds, then remove and place in an ice bath. The skin should now peel off easily.
Remove the hard part near the top of the tomato. I usually cut them into quarters to use. Set aside for now.
Heat oil in a large pot (tip – use the same one from above; just dump the water out). Add onion, celery, carrot, and garlic and sauté for 5 minutes. Deglaze the pot with red wine.
Add tomatoes, bay leaf, salt, pepper, Italian seasoning, and crushed red pepper. Simmer, covered, for 45-60 minutes, then puree with an immersion blender. Enjoy!
Nutrition analysis (approximate assuming 4 large servings):
125 calories, 7 g fat, 320 mg sodium, 12 g carbohydrate, 3 g fiber, 2 g protein
Vitamin A: 82%; Vitamin C: 44%; Calcium: 4%; Iron: 4%; Potassium: 16%