Non-fat Fresh Spaghetti Sauce

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 8 large tomatoes, chopped
• 1 large yellow onion, chopped
• 6 garlic cloves
• 2 (12 ounce) jars roasted red peppers
• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon salt
• pepper
• 1 teaspoon sugar
• 1/2 tablespoon balsamic vinegar (optional)
• 1/4 cup chopped fresh basil (optional) or 1/4 cup fresh parsley (optional)
• 1/2 teaspoon red pepper flakes (optional)

Recipe

• 1 if you are using fresh red peppers, roast them over a gas flame or under the broiler until the outer skin is black and charred. place the peppers into a bowl and cover until they cool, about ten minutes. peel off the skin and cut the peppers in half and remove the inside ribs and seeds.
• 2 place the chopped onion, tomatoes and garlic into the bowl of a food processor and pulse until the mixture is finely chopped.
• 3 spray a non-stick or seasoned cast iron frying pan with canola oil spray. add the mixture from the processor and turn on the heat to high.
• 4 now put the roasted red peppers, the tomato sauce and the tomato paste into the processor and pulse half a dozen times or so, until the mixture is a coarse puree. put that into the frying pan.
• 5 add the dried thyme, the salt, the pepper and the sugar to the pan and cook until the sauce comes to a boil. turn down the heat and simmer uncovered for about twenty minutes, until the sauce cooks down and looks more concentrated. the sauce should be thick enough to coat the pasta.
• 6 add the optional ingredients: 1/2 tablespoonful of balsamic vinegar, a pinch of red pepper flakes, and freshly chopped parsley or basil for more taste.