Spaghetti Sauce

By krystallondon

A combination of fresh and canned tomatoes creates a real depth of flavour in this simple recipe. Serve it with pasta, or use it to make Pizza wraps. It freezes very well.

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup chopped mushrooms
• 1 cup shredded carrots
• 2 (14 oz) cans diced tomatoes, undrained
• 1 (6 oz) can gluten-free tomato paste
• 6 plum tomatoes, chopped
• 1 1/2 cups water
• 1 tsp dried basil leaves
• 1/2 tsp dried oregano leaves
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 bay leaf

Details

Servings 2

Preparation

Step 1

1. Heat olive oil in large heavy saucepan; cook onion and garlic over medium heat until tender, 5-6 minutes. Add mushrooms and carrots; cook 4-5 minutes longer.

2. Add canned tomatoes, tomato paste, plum tomatoes, water, and remaining ingredients to saucepan. Bring to a boil, then reduce heat to low, cover pan, and simmer 45-50 minutes, until sauce is blended and slightly thickened. Remove bay leaf and discard.

3. Serve immediately with cooked pasta, or cover and refrigerate up to 4 days. Freeze for longer storage.

Nutrients per 1/2 cup serving

76.57 calories, 2.52 g fat (0.35 g saturated) 12.27 g carbohydrates, 417.67 mg sodium