Food and Nutrition


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Meatless Spaghetti Sauce

This healthy recipe comes from NDSU Extension Service.


•    30 lb. peeled and chopped tomatoes (about 10 quarts)
•    1 c. onion, chopped
•    1 c. green pepper, chopped
•    1 lb. fresh mushrooms
•    3 cloves garlic
•    1 Tbsp. vegetable oil
•    1 Tbsp. salt
•    1/4 c. brown sugar
•    1 Tbsp. dried basil
•    1 Tbsp. dried oregano



Wash ripe tomatoes. Dip in boiling water for 30 to 60 seconds or until skin splits. Dip in cold water and slip off skins, core and quarter. Place in a large saucepan and boil 20 minutes, uncovered, to thicken. Saute onions, garlic, peppers and mushrooms in oil until tender. Combine sautéed vegetables with tomatoes. Bring to a boil. Simmer uncovered until thickened, about 1 ½ hours. Stir often to prevent sticking. Ladle into clean, hot canning jars, leaving 1-inch headspace. Remove air bubbles, wipe jar rims and cap with pretreated lids. 

Do NOT process in a water bath canner. In a weighted gauge canner, process for 20 minutes at 15 lb. pressure for pints or 25 minutes at 15 lb. pressure for quarts. Process at 11 lb. pressure in a dial gauge canner for the same times indicated for pints and quarts.

Makes 9 pints or 36 servings.

Per 1/2 cup Serving: about 55 calories, 1.1 grams (g) of fat, 11.4 g of carbohydrate, and 2.5 g of fiber.

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