Heat balsamic vinegar in large saute pan over medium-high heat. Add garlic and onions and cook 10 minutes, stirring frequently to prevent browning. Add wine and mushrooms and cook 15 minutes. Add tomatoes with juice, tomato paste, water, honey, basil, oregano and bay leaves. Bring to boil. Transfer mixture to crockpot. Cover and cook on low 3 hours or until thickened .Remove bay leaves. Put sauce in blender and puree to desired texture. Makes about 11 cups. To serve: heat sauce and add sliced mushrooms to taste. Spoon over pasta or baked potatoes. Sprinkle with Parmesan cheese. Based on: Healthful Cooking, Mary Carroll (Star Tribune, 1/22/97) Per one cup serving without the added mushrooms and Parmesan: 77 cal, .7g fat, CFF 7.5%, 3g protein, 16g carb, and 3g fiber. Posted to Digest eat-lf.v097.n028 by Terry and Kathleen Schuller
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|Serving Size: 1 Serving (1023g)|
|Recipe Makes: 11|
|Calories from Fat: 24 (7%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||4 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 1872.1mg||65 %|
|Potassium 4221mg||111 %|
|Total Carbohydrate 77.3g||23 %|
|Dietary Fiber 18.8g||75 %|
|Sugars, other 58.5g|
|Protein 17.2g||25 %|
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Calories per serving: 359
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