Ingredients for Running Creek Spaghetti Sauce
- 2 tablespoons olive oil
- 1 large onion, chopped
- Green Pepper
- 2 cloves garlic, minced
- Tomato Paste
- Tomato Juice
- Salt
- Pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried marjoram
- Crushed Red Pepper Flakes
- 1/2 teaspoon dried rosemary
- Fresh Parsley
- Fresh Mushrooms
- 2 tablespoons brown sugar
- 2 (28-ounce) cans whole peeled tomatoes
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How to Make Running Creek Spaghetti Sauce
- In a large stock pot, saute 1 large onion, 2 cloves garlic, and 1 green bell pepper (chopped) in 2 tablespoons olive oil until onions are translucent (about 5 minutes).
- Add 1 teaspoon dried oregano, 1 teaspoon dried marjoram, 1 teaspoon dried basil, 1/2 teaspoon dried rosemary, and 1/2 teaspoon crushed red pepper flakes.
- Saute for 2-3 minutes more, stirring frequently.
- Add 4 cups tomato juice and bring to a boil.
- Reduce heat to low, stir in 2 tablespoons brown sugar.
- Gently squeeze the contents of 2 (28-ounce) cans of whole peeled tomatoes into the pot, reserving the juice. Add the reserved juice to the pot.
- Add 1 (15-ounce) can tomato sauce, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon sugar (optional).
- Simmer uncovered for at least 3 hours, or longer for a richer flavor. For best results, start in the morning and simmer all day!
Nutrition Information (Approximate per serving)
Sodium
122 g
Sugar
208g
Fat
10g
Carbs
24g
