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Ingredients

18 roma (plum) tomatoes 2 (6 ounce) cans tomato paste ½ cup butter 4 cloves garlic, minced 5 bay leaves 1 large white onion, chopped 1 large zucchini, chopped 1 green bell pepper, chopped 1 red bell pepper, chopped 1 (8 ounce) package fresh mushrooms, sliced 2 tablespoons dried oregano 1 tablespoon Italian seasoning 2 teaspoons chili powder ¼ cup brown sugar 1 (15 ounce) container ricotta cheese

Nutrition Info

192.8 calories carbohydrate: 19.1 g cholesterol: 31.3 mg fat: 11.2 g fiber: 4.1 g protein: 7.4 g saturatedFat: 6.7 g servingSize: - sodium: 335.2 mg sugar: 11 g transFat: : - unsaturatedFat: : -

Bring a large pot of lightly salted water to a boil. Add tomatoes and cook for 10 minutes. Drain and rinse with cold water. Remove skins and return tomatoes to the pot and mash them. Stir in tomato paste and 2 cups water. Cover and simmer on low heat.
Meanwhile, melt butter in a large skillet over medium heat. Saute garlic and bay leaves for 1 minute, then stir in onions, saute until onions are translucent. Stir in zucchini, green and red bell pepper and mushrooms. Slowly cook and stir for 5 to 7 minutes.
Stir vegetables into tomato sauce and add oregano, Italian seasoning, chili powder and brown sugar. Simmer over low heat for 6 to 8 hours. Stir in the ricotta cheese 10 minutes before serving.

12 servings

This is sooooo good! It's a slow cooked, meatless spaghetti sauce with TONS and TONS of vegetables, and its just sooooo good! Enjoy!