Vegetarian

Pantry Spaghetti Sauce takes 30 minutes to prepare.

Pantry Spaghetti Sauce takes 30 minutes to cook.

Pantry Spaghetti Sauce makes 12 servings.

The ingredients for Pantry Spaghetti Sauce are:

3.25 cup Great Value Tomato Sauce
3.5 cup Great Value Petite Diced Tomatoes
3.25 cup Great Value Crushed Tomatoes
1.5 cup, chopped Onions, raw
1 cup Great Value Pieces & Stems Mushrooms
6 serving Bertolli EVOO (1 tbsp)
3 serving 2 tsp Italian Seasoning (by JULIE1933)
.5 tsp Crushed Red Pepper (by BACORONA)
0.5 tsp Fresh Ground Black Pepper (by BOWENFB50)
2 tbsp Honey
5 serving Garlic (fresh, raw, 1 clove) (by MYWALK4LIFE)
.5 can (6 oz) Tomato Paste
2 serving Bay leaves dried (serving size 1 leave) (by BMAKEDA)

Here is how you make Pantry Spaghetti Sauce:

-Chop onion and mince garlic.-Drain and rinse mushrooms, then squeeze dry with paper towel.-Heat large pot on medium heat; add oil, onion and bay leaf. Stir cooking onion until it is translucent.-Add mushrooms to pot cook until they start to develop a golden brown color.-Reduce heat to low and had garlic. Be sure to stir constantly, otherwise your garlic will burn.-Once garlic has cooked about 2 minutes.-Add spices.-Add tomato paste and stir coating everything in the pan with the paste (about a minute). Becareful because the paste will burn quickly.-After everything is coated add your cans of tomatoes and stir to combine.-Add your honey (Yes, I am aware that it sounds weird but it is good; the sweetness of the honey balances the acid flavor of the tomatoes.-Let simmer for at least 15 minutes (the longer the better.Serving Size: 1 CupNumber of Servings: 12Recipe submitted by SparkPeople user EXTRAORDINARYLR.

The nutritional information for Pantry Spaghetti Sauce is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 148.7

• Total Fat: 7.1 g
• Cholesterol: 0.0 mg
• Sodium: 643.9 mg
• Total Carbs: 18.0 g
• Dietary Fiber: 4.1 g
• Protein: 3.9 g