no salt. Makes enough for about 4 large, clear "soup" containers.
Add everything to a 6-quart slow cooker. Cover and cook on LOW for 8 hours, leave lid closed- no need to stir.
After the sauce is done cooking, uncover and let cool for about an hour before moving to appropriately sized freezer containers for your use.
Thaw in refrigerator or microwave until sauce can be removed from container.
To use, heat with appropriate add ins: For example, a can of tomato paste and a can of diced tomato makes a good marinara for eggplant Parmesan or noodles. Extra basil and oregano for pizza sauce, etc.
We make this no salt- but you can use regular cans of tomatoes and a teaspoon of salt.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (1765g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 549 | ||
Calories from Fat: 44 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 4034.9mg | 139 % | |
Potassium 4913.1mg | 129 % | |
Total Carbohydrate 124.5g | 37 % | |
Dietary Fiber 32.8g | 131 % | |
Sugars, other 91.7g | ||
Protein 26.7g | 38 % | |
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: 549
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