| Tomato Sauce - Crock Pot
two 28 ounce cans of crushed tomatoes
two 28 ounce cans of tomato puree
one 18 ounce can of tomato paste
1 cup of extra-virgin olive oil
1 medium onion, chopped
4 bay leaves
2 garlic cloves, sliced
1 tablespoon of dry basil
2 teaspoons of seasoned salt
1 - 2 large carrots, shredded |
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Heat oil in crock pot then add onion and carrot and garlic. Sauté 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.
Formatted for MC5 08-03-1999 by Joe Comiskey - joecomiskey@netzero.net
Tomato Sauce (1 Pt)
1 teaspoon of olive oil
1 cup of chopped onion
2 garlic cloves, minced
1/2 cup of dry white wine
2 tablespoons of tomato paste
2 teaspoons of dried basil
2 teaspoons of dried oregano
1/4 teaspoon of black pepper
14.5 ounces of diced tomatoes with basil, garlic , undrained
1 (8 ounce) no-salt added tomato sauce
Heat the oil in a large nonstick skillet over medium-high heat. Add onion and garlic, and sauté 5 minutes. Stir in wine and remaining ingredients; bring to a boil. Reduce heat; simmer 15 minutes. (Serving size: 1/3 cup)
CALORIES 41 (18% from fat); FAT 0.8g (sat 0.1g, mono 0.4g, poly 0.2g); PROTEIN 1.4g; CARB 8g; FIBER 1.4g; CHOL 0mg; IRON 1.1mg;SODIUM 78mg; CALC 46mg
S(Formatted by): "KES on 9/12/00"Copyright: "2000 Southern Living Inc."Yield: "4 cups"
Tomato-Bean Sauce
Categories: Vegetarian, Sauces, Egg Free, Dairy Free
1 tablespoon of vegetable oil
1 medium onion, finely chopped
1 garlic clove, minced
1 small carrot, thinly sliced
1 small celery stalk, thinly sliced
1 medium green bell pepper, finely chopped
1 cups of tomato sauce
1 piece fresh ginger - (1" long), cut into 4 slices
one 15 ounce can of yellow soybeans, with liquid
1 teaspoon of dried basil
1 cup of chopped fresh flat-leaf parsley
In medium skillet, heat oil over medium-high heat. Add onion, garlic, carrot, celery and green pepper and cook, stirring often, until beginning to soften, 3 minutes. Add tomato sauce, ginger and soybeans with liquid and stir well. Stir in basil and parsley.
Reduce heat to medium-low. Season to taste with salt and pepper. Simmer, uncovered, until vegetables are just tender, 20 to 25 minutes. Remove and discard ginger. Season to taste with salt and pepper and serve hot.
This recipe yields 4 servings.
Per Serving: 239 Cal; 16g Prot; 11g Total Fat (1 Sat. Fat); 240g Carb.; 0mg Chol; 607mg Sod.; 7g Fiber.
Comments: Once you've done the chopping, this simple sauce practically makes itself. Serve it over noodles, rice or roasted eggplant. Since it improves with age, consider making it a day or two ahead, then reheating just before serving.
Formatted for MC7 08-28-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 78 Calories; 4g Fat (38.4% calories from fat); 2g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 572mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 1/2 Fat.
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