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Ingredients
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18 roma (plum) tomatoes
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2 (6 ounce) cans tomato paste
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½ cup butter
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4 cloves garlic, minced
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5 bay leaves
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1 large white onion, chopped
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1 large zucchini, chopped
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1 green bell pepper, chopped
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1 red bell pepper, chopped
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1 (8 ounce) package fresh mushrooms, sliced
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2 tablespoons dried oregano
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1 tablespoon Italian seasoning
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2 teaspoons chili powder
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¼ cup brown sugar
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1 (15 ounce) container ricotta cheese
Directions
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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.
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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.
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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.
Nutrition Facts (per serving)
193 | Calories |
11g | Fat |
19g | Carbs |
7g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 193 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 7g | 34% |
Cholesterol 31mg | 10% |
Sodium 335mg | 15% |
Total Carbohydrate 19g | 7% |
Dietary Fiber 4g | 15% |
Total Sugars 11g | |
Protein 7g | 15% |
Vitamin C 46mg | 51% |
Calcium 151mg | 12% |
Iron 2mg | 13% |
Potassium 774mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.