In a slow-cooker on high temperature, add olive oil, onions, and garlic. Let cook for 30 minutes or until onions are starting to go clear.
Add tomatoes, basil, thyme, oregano, bay leaf, parsley, sea salt, and pepper to the slow-cooker. Mix well and turn down to low temperature. Let cook 4 hours in the slow cooker (longer for pizza sauce). When finished, add butter (or bacon grease for a bit of smokey flavour). Puree finished sauce in a blender for less chunky sauce.
For spaghetti: We add browned mince meat and mushrooms and top with Parmesan cheese over Shirataki noodles.
To easily peel tomatoes: Have a pot of boiling water and a container of cold water. Cut a small X into the skin of each of your tomatoes, just breaking the skin. Slip tomatoes into the boiling water until the skin starts to peel back from the X and then slip them into the ice bath. When you take the tomatoes out, the peels should just come off easily in your hands.
When preparing tomatoes: After skinning and dicing, put a strainer in a bowl, then put the diced tomatoes in the strainer along with about 1 tablespoon of salt (Kosher salt works best) per pound of tomatoes, sprinkled across them. Leave for 20 minutes. The salt will draw out the extra fluid to be caught in the bowl for later use. What is left in the strainer will make a heavier, meatier sauce.
Can be cooked on stove top instead of slow-cooker but stir frequently to prevent sticking.. Please note that these are smaller portions to keep carb totals down.
Macros: 10 g fat, 1 g protein, 4 g net carb per serving (MFP).
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|Serving Size: 1 Serving (200g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 45 (55%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 7.6mg||2 %|
|Sodium 248.6mg||9 %|
|Potassium 474mg||12 %|
|Total Carbohydrate 9.1g||3 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 6.4g|
|Protein 2g||3 %|
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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: 82
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