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Fresh Spaghetti Sauce

Rated as 4.53 out of 5 Stars

"Fresh roma tomatoes are gently simmered with zucchini, green and red bell pepper, mushrooms and herbs for a savory meatless spaghetti sauce. The addition of ricotta cheese, just before serving, makes the sauce nice and rich."
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Ingredients

7 h servings 194 cals
Original recipe yields 12 servings

Directions

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  1. Bring a large pot of lightly salted water to a boil. Add tomatoes and cook for 10 minutes. Drain and rinse with cold water. Remove skins and return tomatoes to the pot and mash them. Stir in tomato paste and 2 cups water. Cover and simmer on low heat.
  2. Meanwhile, melt butter in a large skillet over medium heat. Saute garlic and bay leaves for 1 minute, then stir in onions; saute until onions are translucent. Stir in zucchini, green and red bell pepper and mushrooms. Slowly cook and stir for 5 to 7 minutes.
  3. Stir vegetables into tomato sauce and add oregano, Italian seasoning, chili powder and SPLENDA(R) Brown Sugar Blend. Simmer over low heat for 6 to 8 hours. Stir in the ricotta cheese 10 minutes before serving.

Footnotes

  • Note
  • This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.
  • Serving Size: 1 cup spaghetti sauce

Nutrition Facts


Per Serving: 194 calories; 11.2 g fat; 18.6 g carbohydrates; 7.4 g protein; 31 mg cholesterol; 334 mg sodium. Full nutrition

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Reviews

Read all reviews 31
  1. 38 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Very Good, 1 tip I was told by a neighbor, if you are using fresh tomatoes, place in a brown paper bag the night before and freeze. Let them start thawing in the sink and run under warm water a...

Most helpful critical review

EDIT: Try blending the tomatoes in a blender intead of smashing them for a smoother sauce. Then mix the paste in. Hope it helps! I wish this sauce had pics because if it had I wouldn't hav...

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Very Good, 1 tip I was told by a neighbor, if you are using fresh tomatoes, place in a brown paper bag the night before and freeze. Let them start thawing in the sink and run under warm water a...

Excellent sauce! Only changes I made: I did not use Riccota(will try next time) and I used regular brown sugar. Very rich complex taste , best sauce from this site for now, although takes time, ...

This is the best spaghetti sauce I have ever had! It's deliciously rich and the flavors burst in your mouth. Absolutely recommend it - it's amazing!

First, my changes. Added 1/2 can of olives, used only red bell pepper and omitted the sugar and dairy. (allergic to them) And with those few changes, I had pasta sauce to RAVE about! It was fant...

This sauce was amazing! I didn't have zucchini, don't like mushrooms, used garlic powder instead of garlic, used tomato sauce instead of paste, didn't add the bay leaf or the ricotta, used a va...

OMG this is so fabulous! I used fresh vegetables and tomatoes from my garden. So I did not use roma tomatoes, I used beefsteak tomatoes. I omitted the red bell pepper. This is the best spaghetti...

EDIT: Try blending the tomatoes in a blender intead of smashing them for a smoother sauce. Then mix the paste in. Hope it helps! I wish this sauce had pics because if it had I wouldn't hav...

A really nice spaghetti sauce. Forgot the ricotta, added some meatballs. Found the sauce a little sweet but remembering the ricotta would probably halp balance that out. Love the fresh ingredien...

We thought it tasted bitter.