Tomato Sauce - Crock Pot
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INGREDIENTS
- 2 28-oz cans tomato puree
- 4 Bay Leaves
- 2 ts Seasoned salt
- 1 18-oz cans tomato paste
- 2 28-oz cans crushed tomatoes
- 1 lg Carrots ; shredded (or 2)
- 1 md Onion ; chopped
- 1 tb Dry basil
- 1/4 c Extra virginia olive oil
- 2 Cloves garlic ; sliced
INSTRUCTIONS
Heat oil in crock pot then add onion and carrot and garlic. Saute on high until transparent. Add tomatoes and seasonings (basil and seasoned salt) and add 1 can of water (or dry red wine) from the 18 ounce can that had the paste in it. Cook on low all day. Posted to recipelu-digest Volume 01 Number 403 by James and Susan Kirkland
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (3992g) | ||
| Recipe Makes: 1 | ||
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| Calories: 2155 | ||
| Calories from Fat: 593 (28%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 65.8g | 88 % | |
| Saturated Fat 9.5g | 47 % | |
| Monounsaturated Fat 41.2g | ||
| Polyunsanturated Fat 10.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 7741mg | 267 % | |
| Potassium 17547.6mg | 462 % | |
| Total Carbohydrate 389.6g | 115 % | |
| Dietary Fiber 90.6g | 362 % | |
| Sugars, other 299g | ||
| Protein 78.5g | 112 % | |
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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. |
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Calories per serving: 2155
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