Try this Vegetable-Tomato Sauce recipe, or contribute your own.
Suggest a better descriptionWhen your garden or farmers market is overloaded with zucchini and red ripe tomatoes is the time to make this easy sauce. Make several batches, ~f you like, and freeze for another time. Serve over your favorite pasta, with grated Parmesan or Romano cheese on the side. MAKES ABOUT 5 CUPS 1. In a 3 1/2- or 4-quart electric slow cooker, mix together onion, bell pepper, wine, garlic, and tomato paste. 2. Cover and cook on the low heat setting about 7 hours. 3. Stir in the fresh basil. Season with salt and pepper to taste. the zucchini, tomatoes, Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton
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Serving Size: 1 Serving (637g) | ||
Recipe Makes: 5 servings | ||
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Calories: 440 | ||
Calories from Fat: 22 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 4033mg | 139 % | |
Potassium 5229mg | 138 % | |
Total Carbohydrate 99.4g | 29 % | |
Dietary Fiber 21.4g | 85 % | |
Sugars, other 78.1g | ||
Protein 22.4g | 32 % | |
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: 440
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