I have created a masterpiece!

I am so excited!  In my serious efforts to make a practically fat free, sodium free sauce for spaghetti, lasagna and so forth, I believe that I have come up with a delicious answer for everyone that wants to do the same!  Every ingredient I used had no salt added.  I used a lot of spices because this recipe will make 240 ounces of sauce; enough to fill 10 24 ounce jars that are comparable in size to those in the store.  Hope you enjoy it!

10 (24 oz) jars of low-fat, low sodium spaghetti sauce

24 oz. tomato  paste- salt free

46 oz. tomato sauce- salt free

101.5 oz. of diced tomatoes- salt free

3 fresh, large tomatoes, diced                                                 

1 cup of chopped, fresh, white mushrooms

2 large handfuls of fresh, baby spinach

1 large onion chopped

1 large zucchini chopped

1 cup each red and yellow bell peppers, chopped    

½ cup  parsley (fresh or flakes)

1/3 cup oregano (fresh or in spice section)

1/8 cup each of thyme, marjoram, rubbed sage, black pepper

½ cup garlic powder

4 TBL basil leaves, crushed

1. Put all ingredients into a very large cooking pot and bring to boil

2. Stir for about 10 minutes and reduce heat to medium

3. Cover and let simmer on medium heat for 20 minutes, stirring occasionally

4. Reduce heat to low, keep covered and simmer for 2.5 hours; stirring every 20 minutes to mix ingredients

5. Take sections of sauce and put into a blender on low (blend setting) to make into a thicker sauce without the big chunks of vegetables.

*Use for spaghetti, lasagna, noodle or rice dishes, in dips, etc. 

This recipe will fill 10- 24 ounce jars.   View the pictures showing the steps the sauce went through until it was done!  The two bowls below hold the 240 ounces of sauce that was created!