Tomato-Vegetable Sauce

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  • 4Servings


  • 1 medium onion, chopped
  • 1 lb. mushrooms, sliced
  • 1 clove garlic, minced
  • 2 zucchini, sliced
  • 1 red bell pepper, chopped
  • 28-oz. can crushed tomatoes
  • 15-oz. can chopped or stewed tomatoes
  • 15-oz. can tomato sauce
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 cup spinach, chopped


1. In large pot over medium heat, combine onion, mushrooms and garlic with 1 tablespoon water. Cook, stirring often, until softened, about 4 minutes.

2. Add zucchini, bell pepper, tomatoes, tomato sauce, parsley and any seasonings from the variations below. Cook, uncovered, over medium-low heat, stirring occasionally, 1 hour.

Stir in spinach. Cook just until spinach wilts, 2 to 3 minutes. Serve over potatoes or grains.

Italian: Add 1 teaspoon each dried basil and dried oregano. Use Italian-style stewed tomatoes.
Cajun: Add 1 teaspoon dried basil and 1⁄2 teaspoon hot sauce. Use Cajun-style stewed tomatoes.
Mexican: Add 1 teaspoon each dried basil and chili powder. Use Mexican-style stewed tomatoes.

Nutrition Information

  • Calories: 162
  • Carbohydrate Content: 36 g
  • Fat Content: 2 g
  • Fiber Content: 8 g
  • Protein Content: 9 g
  • Sodium Content: 1005 mg