Making your own pasta sauce can be better and tastier than the store bought pasta sauces you pull of the shelf. Some store bought pasta sauces have a higher sugar and/or sodium content than if you just made your own (it saves money too). Get creative and go Italian – make your own pasta sauce. It only has as much salt as you want it to and has little to no added sugars. Here is a vegetarian pasta sauce I love to make (for all of you meat eaters out there, you can substitute the veggie crumbles for lean ground beef).
What You Will Need (makes 8 servings):
- 1 (28 ounce) can stewed tomatoes
- 1 (28 ounce) can crushed tomatoes
- 1 tbsp olive oil
- *1 pound veggie soy crumbles
- 2 yellow onions, chopped
- 2 green bell peppers, chopped
- 5 cloves garlic, chopped
- 2 tablespoons natural sugar (or white – I like to use the unbleached turbinado sugar)
- 1 tablespoon dried basil
- 1/2 teaspoon dried oregano
- salt and pepper to taste
- Blend the stewed tomatoes and crushed tomatoes in a blender. In a large pan, heat 1 tbsp of olive oil and add and cook veggie crumbles according to package instructions with the onions, peppers, garlic (if you’re using lean meat, brown thoroughly with the onions, peppers and garlic). Pour in tomatoes, and reduce heat. Add sugar, basil and oregano and simmer 30 minutes (40 minutes if you’re cooking with meat). Season with salt and pepper (optional) before serving.
This recipe has about 137 calories per serving (about 206 if you used lean meat). If you grow and can your own tomatoes, that’s even better! There’s nothing better than fresh tomatoes right out of the garden.
*Brands like Morning Star and Boca makes veggie crumbles. You can find them in the health section of your local grocery store or in the freezer aisle near the breakfast or pre-packaged foods. If you’re not a fan of soy protein, you can leave it out of the recipe all together and it will still be good.