Jashoda's Spaghetti Sauce Recipe
Ingredients
| Tomato paste | 1 1⁄3 Cup (21.33 tbs) | |
| Tomatoes | 1 1⁄3 Cup (21.33 tbs), chopped | |
| Water | 1 Cup (16 tbs) | |
| Tamari | 1⁄2 Tablespoon | |
| Honey | 1⁄4 Tablespoon | |
| Lemon juice | 1⁄2 Tablespoon | |
| Oregano | 1⁄2 Tablespoon | |
| Basil | 1⁄2 Tablespoon | |
| Bay leaves | 2 | |
| Salt | 3⁄4 Teaspoon | |
| Cinnamon | 1⁄8 Teaspoon | |
| Parsley | 1 Tablespoon | |
| Cayenne | 1⁄8 Teaspoon | |
| Cumin | 1⁄8 Teaspoon |
Nutrition Facts
Serving size
Calories 59 Calories from Fat 5
% Daily Value*
Total Fat 0.55 g0.84%
Saturated Fat 0.11 g0.56%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 365.1 mg15.2%
Total Carbohydrates 13 g4.4%
Dietary Fiber 3.4 g13.6%
Sugars 7.9 g
Protein 3 g6%
Vitamin A 30.9% Vitamin C 35.5%
Calcium 5.3% Iron 14.5%
*Based on a 2000 Calorie diet
Directions
1. In a medium heavy bottomed saucepan, combine all the ingredients and stir to mix well.
2. Place the saucepan on a medium flame and bring the mixture to a boil, stirring continuously.
3. Reduce the flame and allow the sauce to simmer for 30 minutes, stirring frequently to prevent it from burning.
SERVING
4. Serve it over spaghetti, pasta, rice or vegetables.
5. You can bottle the sauce and store in the refrigerator until required.
Chef
