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Nutrition Facts
Serving Size 1 (185g) Recipe makes 8 servings
Calories 105
Calories from Fat 34		(33%)
Amount Per Serving		%DV
	Total Fat 3.9g	5%
	Saturated Fat 0.6g	2%
	Monounsaturated Fat 2.5g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1397mg		58%
Potassium 743mg		21%
Total Carbohydrate 17.5g		5%
	Dietary Fiber 4.1g	16%
	Sugars 10.5g
Protein 3.2g		6%
detailed view... how is this calculated?

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Vegetarian Pasta Sauce

Recipe #167014 | 45 min | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Studentchef
May 5, 2006

I make this all the time. I use stewed canned tomatoes because it help saves time from using whole canned tomatoes, and then having to break it up. You can easily double it or halve it if you like.

SERVES 8 (change servings and units)

Ingredients

1 (19 ounce) can stewed tomatoes
1 medium onion
2 large garlic cloves
2 large carrots
2 large celery ribs
1 (12 ounce) can tomato paste
1 medium green pepper
2 tablespoons basil
2 tablespoons oregano
1 tablespoon salt
1 teaspoon pepper
1 teaspoon parsley
2 tablespoons olive oil

Directions

1
Chop all the vegetables.
2
Saute onion and garlic in olive oil.
3
Add the canned tomatoes and tomato paste.
4
Add the remaining vegetables.
5
Add all the seasonings.
6
Let it come to a boil, and then let it simmer 30 minutes or until vegetables are tender.

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Featured Reviews for This Recipe

From: Mysterygirl

On Jun 1, 2007

Nice flavors and very easy. This one will go into my keepers.

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From: Redsie

On May 27, 2007

This is a good and tasty basic tomato sauce. I added some zucchinis and some tabasco and cooked for a little more than one hour. Thanks Studentchef!

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From: Mirj

On Aug 14, 2007

I can see why you make this all the time! I love the oomph from the celery, and even added some chopped celery leaves in with the parsley. A chunky sauce like this needed some good shell-shaped pasta to scoop it all up. Thanks for lunch!

1 person found this review helpful

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From: ladypit

On Jan 23, 2007

This is a super chunky sauce! I used less celery and more carrots, and an Italian seasoning mix for the different spices. I also had to use a bit more tomatoes because my can sizes were different. I was worried this wouldn't be sweet enough for our taste, but the extra veggies give it some nice mellow sweetness. I cooked mine about 30 minutes longer to soften the carrots some more, but I may have cut them a little big. Thanks!

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