Ingredients
12
12 servings
- •18 roma (plum) tomatoes
- •2 (6 ounce) cans tomato paste
- •0.5 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
- •0.25 cup brown sugar
- •1 (15 ounce) container ricotta cheese
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 193
- Carbohydrate: 19g
- Fat: 11g
- Fiber: 4g
- Protein: 7g
- Sugar: 11g
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