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Prep Time: 30 Minutes Cook Time: 390 Minutes |
Ready In: 420 Minutes Servings: 12 |
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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. Ingredients:
18 roma (plum) tomatoes |
2 (6 ounce) cans tomato paste |
1/2 cup butter |
4 cloves garlic, minced |
5 bay leaves |
1 large white onion, chopped |
1 large zucchini, chopped |
1 green bell pepper, chopped |
1 red bell pepper, chopped |
1 (8 ounce) package fresh mushrooms, sliced |
2 tablespoons dried oregano |
1 tablespoon italian seasoning |
2 teaspoons chili powder |
2 tablespoons splenda® brown sugar blend |
1 (15 ounce) container ricotta cheese |
Directions:
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® Brown Sugar Blend. Simmer over low heat for 6 to 8 hours. Stir in the ricotta cheese 10 minutes before serving.
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