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Chunky Spaghetti Sauce
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Italian
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 65
% Daily Value**
Total Fat 5g
Saturated Fat 1g
Unsaturated Fat 1g
Cholesterol 0mg
Sodium 200mg
Total Carbohydrate 6g
Dietary Fiber 2g
Sugars 3g
Protein 1g
Vitamin A  21%Vitamin C  27%
Calcium  2%Iron  3%
Potassium  9%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chunky Spaghetti Sauce

Date Added: November 27, 2020


4 Cloves Of Garlic minced (up to 2)
1 Onion chopped
1/4 Cup Olive Oil light
2 Teaspoons Dried Basil
2 Teaspoons Dried Oregano thyme, and black pepper
1 Teaspoon Salt fresh ground black pepper to taste
1/2 Teaspoon Dried Parsley OR... Fresh parsley, chopped
1/2 Teaspoon Pepper coarse ground, to taste
5 Pounds Ripe Tomatoes peeled, and chopped
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1. In a large sauce pan over medium high heat, cook garlic and onion, in oil, for ten minutes, until onions are tender.

2. Stir in basil, oregano, salt, parsley and pepper; cook for 1 minute.

3. Add tomatoes, bring mixture to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes, stirring occasionally.

4. If desired, puree half the tomatoes in food processor before adding to saucepan.

5. Cool sauce and place in plastic bags and freeze for later use.

6. To use let bag thaw in refrigerator overnight.

7. Makes about 6 cups of sauce or 12 half cup servings.

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Dietary Notes:
This recipe is low-saturated fat with 0.58g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 21% of your daily recommended intake per serving. This recipe is high in Vitamin C with 27% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tomato, Garlic, Fructose Malabsorption, Onion, Olive Oil allergies.
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