Guest guest Posted July 14, 2006 Report Share Posted July 14, 2006 * Exported from MasterCook * Italian Vegetable Pasta Sauce Recipe By :Sherril Bieberly Serving Size : 20 Preparation Time :0:00 Categories : Slow-cooker/Crockpot Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup fresh parsley -- packed 3 ribs celery -- chopped 2 cloves garlic -- minced 2 inch fresh rosemary sprig -- or 1/2 teaspoon dried 2 small sage leaves -- or 1/2 teaspoon dried 32 ounces tomato sauce -- canned 32 ounces chopped tomatoes -- canned 1 small hot chili pepper -- dried 1/4 pound sliced mushrooms -- or 8 ounce can, drained 1/2 teaspoon salt Heat a small amount of water or broth in a skillet and sauté the celery, parsley, onion, garlic, rosemary, and sage until the vegetables are tender. Place in slow cooker. Add tomatoes, chili pepper, mushrooms, and salt. Cover and cook on LOW 12 to 18 hours or on HIGH 5 to 6 hours. Description: " Ideal slow cooker size: 4-5 quart " Source: " Fix It and Forget It Diabetic Cookbook " Copyright: " 2004 " - - - - - - - - - - - - - - - - - - - Per Serving: 28 Calories; trace Fat (8.3% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 339mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat. NOTES : Each serving = 1/2 cup; makes apx. 2 1/2 quarts Nutr. Assoc. : 0 0 0 0 1302 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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