Recipe Details
Ingredients
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4onions, chopped
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4clovesgarlic, minced
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1green bell pepper, chopped
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½cupvegetable oil
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16cupschopped tomatoes
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¼cupwhite sugar
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¼cupchopped parsley
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2tablespoonsdried oregano
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2tablespoonsdried basil
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2tablespoonssalt
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¾teaspoonground black pepper
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1(6 ounce) cantomato paste
Cooking Directions
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Sauté together onion, garlic, green pepper, and oil in a slow cooker. Cook until onion is transparent.
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Add tomatoes, sugar, parsley, oregano, basil, salt, and black pepper. Cook on Low for 2 to 3 hours. Stir frequently.
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Let sauce cool. Pour sauce into quart-size freezer containers. Store in freezer.
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Defrost the sauce in the refrigerator overnight or in the microwave. Transfer sauce to a saucepan over medium heat and stir in one 6-ounce can tomato paste per quart. Continue to cook, stirring frequently, until heated through.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe32 | |
| Calories66 | |
| % Daily Value * | |
| Total Fat 4g |
5% |
| Saturated Fat 1g |
3% |
| Sodium 484mg |
21% |
| Total Carbohydrate 8g |
3% |
| Dietary Fiber 2g |
7% |
| Total Sugars 5g |
|
| Protein 1g |
3% |
| Vitamin C 18mg |
20% |
| Calcium 27mg |
2% |
| Iron 1mg |
4% |
| Potassium 313mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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