A bowl of pasta topped with vegetarian spaghetti sauce, next to a fork

Sweet & Spicy Vegetarian Spaghetti Sauce

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!

Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 125 kcal
Author Snacking in Sneakers



  • 4 large tomatoes (or 6 medium tomatoes)
  • 2 tbsp olive oil
  • 1/2 red onion, diced
  • 1 stalk celery, diced
  • 1 carrot, diced
  • 3-4 cloves garlic, minced
  • 1/4 cup red wine
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tsp italian seasoning
  • 1/8-1/4 tsp crushed red pepper (optional - season to taste)



  1. 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.

  2. Remove the hard part near the top of the tomato. I usually cut them into quarters to use.  Set aside for now.

  3. 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.

  4. 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!

Recipe Notes

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%