**Italian or plum tomatoes are ideal for this dish, but regular tomatoes may be used. Drop tomatoes in a pan of boiling water for 15 to 20 seconds; immediately rinse with cold water. Remove skins. Cut in half crosswise; squeeze out and discard seeds. Combine in slow-cooker with onions, carrots, garlic, brown sugar, basil, parsley, Worcestershire sauce, salt, pepper and broth or bouillon. Cover and cook on LOW 5 to 6 hours or until vegetables are very soft. Puree in blender or food processor fitted with metal blade. Serve in individual bowls. Makes 6 servings. Note to me: This cookbook is published (1991) by Fisher Books (Bill, Helen & Howard Fisher). I got from West Slope library. ISBN is: 1-55561-046-3 Typos by Brenda Adams
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|Serving Size: 1 Serving (325g)|
|Recipe Makes: 6|
|Calories from Fat: 6 (8%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 508mg||18 %|
|Potassium 552.7mg||15 %|
|Total Carbohydrate 15.7g||5 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 12.7g|
|Protein 2.6g||4 %|
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Calories per serving: 71
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