Recipe provided by NW Kidney Centers.
Immerse tomatoes, a few at a time, in boiling water to cover for about 1 minute. Lift them out with slotted spoon and plunge into cold water. Peel off skins and coarsely chop tomatoes to get 11-12 cups. In a 5-quart or larger kettle, cook garlic, onion, and carrots in oil over medium heat, stirring occasionally, until onions are translucent. Add tomatoes, basil, oregano, and pepper. Bring to a boil, lower the heat and simmer rapidly, uncovered, stirring occasionally until sauce is very thick.
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Serving Size: 1 Serving (215g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 61 | ||
Calories from Fat: 14 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 19.4mg | 1 % | |
Potassium 502.3mg | 13 % | |
Total Carbohydrate 11.5g | 3 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 8.4g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 61
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