When my husband was diagnosed with high blood pressure and I had to start watching the level of sodium in foods, I was surprised at how much sodium was in jarred spaghetti sauces. So I went on a search to find a recipe for a homemade version.
I got really lucky because the first one I found and made was really good and better yet it was made in the crock pot. Another bonus of this recipe is it makes a big batch, so I can divide it up and freeze the extra for another time.
Homemade Spaghetti Sauce
Ingredients:
- 2-14 1/2 ounce cans no salt added diced tomatoes
- 28 ounce can crushed tomatoes
- 15 ounce can no salt added tomato sauce
- 12 ounce can tomato paste
- 1 1/2 cups water
- 1 teaspoon dried minced garlic
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1 tablespoon dried oregano
- 1 1/2 teaspoons dried basil
- 3 bay leaves
- Italian seasoning Italian seasoning
Directions:
- Put all the ingredients in a crock pot and stir.
- Cook on high for 1 hour and then cook on low for 6 hours.
- Remove bay leaves before serving or freezing.
Serves: 6 (about 2 cups each)
Calories: 148
Total Fat: 0g
Saturated: 0g
Polyunsaturated: 0g
Monounsaturated: 0g
Trans: 0g
Cholesterol: 0mg
Sodium: 270.5mg
Potassium: 13.9mg
Total Carbs: 31.8g
Dietary Fiber: 6.6g
Sugars: 15.2g
Protein: 6.7g
Vitamin A: 46.8%
Vitamin C: 66.7%
Calcium: 3.5%
Iron: 21.6%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Andrea Meyers.
