Homemade Sugar Free Spaghetti Sauce
Have you ever looked at the ingredient label of your canned or jarred spaghetti sauce? Most likely you will see sugar or corn syrup as one of the ingredients. When I first started eating sugar free due to my candida overgrowth I could occasionally find a jar of “light” brand name spaghetti sauce that claimed there was no added sugar. But the grocery store only seemed to have it some of the time. And soon they stopped carrying it altogether. They seem to do that a lot with products I can eat! It’s very frustrating! So I began experimenting with making my own. This recipe for homemade sugar free spaghetti sauce is really good and yet very easy to make. It is a recipe I often get asked to share. So for those of you that have asked for it, here it is!
The recipe uses herbs that I have dried from my garden but you can certainly use fresh or buy them from the store. I also used some chopped tomatoes from my garden that I had stored in the freezer.
In addition, these other ingredients I purchased at the store – pureed tomatoes, crushed tomatoes, tomato sauce, onions and stevia.
First add all the tomato products to a large pot. Then add minced garlic, chopped onion, oregano, and basil. If you like your spaghetti sauce to have a little sweetness you can also add a few drops of liquid stevia.
Then stir it all together and cook, covered, on medium heat for about 15-20 minutes. After that reduce heat to low and simmer for about 2 hours allowing the sugar free spaghetti sauce to thicken. Stir occasionally.
Serve over your choice of noodles or add to your favorite pasta dish. I often use the sauce over spaghetti squash, but I also use these noodles – they are a mix of 4 different grains.
- 1-28 ounce can tomato puree
- 1-28 ounce can crushed tomatoes
- 2 cups fresh chopped tomatoes (or 1-14 ounce can)
- 1-6 ounce can tomato paste
- ½ onion, chopped
- 1 tablespoon minced garlic
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- a few drops liquid stevia
- Put all ingredients into a large pot.
- Cook on medium heat, covered until it starts to bubble (about 15 minutes).
- Turn heat to low and simmer for about 2 hours, stirring occasionally.
- This makes a large quantity. There is usually enough to freeze some for later use.