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 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 4
Calories 125kcal
Author Snacking in Sneakers
Ingredients
Ingredients:
4largetomatoes(or 6 medium tomatoes)
2tbspolive oil
1/2red onion, diced
1stalkcelery, diced
1carrot, diced
3-4clovesgarlic, minced
1/4cupred wine
1bay leaf
1/2tspsalt
1/4tspblack pepper
2tspitalian seasoning
1/8-1/4tspcrushed red pepper(optional - season to taste)
Instructions
Directions:
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!
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%