Directions:
- 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.
- 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.
- Stir vegetables into tomato sauce and add oregano, Italian seasoning, chili powder and SPLENDA® Brown Sugar Blend. Simmer over low heat for 6 to 8 hours. Stir in the ricotta cheese 10 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 113.39 Kcal (475 kJ) | ||
| Calories from fat | 72.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.07g | 12% | |
|---|---|---|---|
| Cholesterol | 21.54mg | 7% | |
| Sodium | 20mg | 1% | |
| Potassium | 348.21mg | 7% | |
| Total Carbs | 9.43g | 3% | |
| Sugars | 6.26g | 25% | |
| Dietary Fiber | 2.06g | 8% | |
| Protein | 1.88g | 4% | |
| Vitamin C | 35.5mg | 59% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 8.9mg | 49% | |
| Calcium | 35.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 73.62 Kcal (308 kJ) | ||
| Calories from fat | 47.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.24g | 12% | |
|---|---|---|---|
| Cholesterol | 13.99mg | 7% | |
| Sodium | 12.98mg | 1% | |
| Potassium | 226.08mg | 7% | |
| Total Carbs | 6.12g | 3% | |
| Sugars | 4.06g | 25% | |
| Dietary Fiber | 1.34g | 8% | |
| Protein | 1.22g | 4% | |
| Vitamin C | 23.1mg | 59% | |
| Vitamin A | 0.4mg | 20% | |
| Iron | 5.8mg | 49% | |
| Calcium | 23.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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