I created this recipe for my parents on July 27, 1995 and Mom insisted I write it down. She liked it :-) Though the sauce is salt free, it is very flavorful and doesn't taste like it is missing anything, in my opinion.
| 1 large onion, chopped | 1 tablespoon chopped garlic (more if you like) |
| 2-4 tablespoons Italian seasoning | 2 teaspoons basil leaves, dried |
| 1 smallest can tomato paste, salt free | 1 smallest can Hunts tomato sauce, no salt added |
| 3 small cans Hunts whole tomatoes, salt free | 1 tomato sauce can of water (see above) |
| 1 large sweet red pepper, chopped | 1 large sweet yellow pepper, chopped |
| 1/8 cup zucchini, cut in thin small strips | 1 Teaspoon to 2 tablespoons olive oil (optional) |
| two squirts of Real Lemon lemon juice | 2 teaspoons cilantro leaves, dried |
| 1 small bay laurel leaf |
Saute the onions, garlic, peppers, and zucchini in olive oil until onions are transparent. Add tomato paste and stir for 1 minute. Add tomato sauce. Open the can of tomatoes and pour the juices into the pot. Stir. Cut up the tomatoes into small pieces into the pot. Add the seasonings. Simmer until the flavors are well blended, stirring occasionally. Remove bay leaf.
Serve over spaghetti cooked al dente, or other pasta of your choice. I served this and made this at the same time as the squash medley
Variation: This is also good with some Light Life vegan Italian sausage, cut up into 1 inch pieces, added to the sauce after they have been slightly browned in a bit of olive oil. However, if you are watching your salt, you may want to omit these or put them on the side for those who are not on no-salt diets