Rachael's Slow Cooker Pizza Sauce - 1 pt

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* Exported from MasterCook *

 

Rachael's Slow Cooker Pizza Sauce - 1 pt

 

Recipe By :Rachel Ray

Serving Size : 16 Preparation Time :0:00

Categories : Slow Cooker Vegetarian

WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

24 ounces tomato paste -- (2 12-oz cans)

16 ounces tomato sauce -- (1 can)

3 tablespoons olive oil

2 cloves garlic -- to 4 cloves, to your taste, minced

2 tablespoons dried oregano

1 tablespoon dried basil

2 tablespoons minced fresh flat-leaf parsley -- to 4 T, to your taste

1 tablespoon sugar -- to 2 T, to your taste

1/4 cup water -- or as needed

3 tablespoons freshly grated Parmesan -- Romano, or Asiago cheese

salt and pepper -- freshly ground, to taste

 

Place tomato paste and sauce, oil, garlic herbs, and 1 tablespoon of the

sugar in the slow cooker. Add just enough water to smooth out the sauce.

Cover and cook on Low for 10 to 14 hours, stirring occasionally if you

can, until thickened.

 

Taste for sugar; adding more if necessary, then stir in the cheese. Season

with salt and pepper. Let the sauce cool to room temperature before using.

It will keep refrigerated, for up to 4 days.

 

Makes about 6 cups, enough for four 14-inch pizzas.

 

Description:

" 1 pt "

Source:

" RKGRecipes "

S(Formatted by Chupa Babi in MC):

" 01.15.07 "

Copyright:

" 2005 "

Yield:

" 6 cups "

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Per Serving (excluding unknown items): 76 Calories; 3g Fat (33.4% calories

from fat); 2g Protein; 12g Carbohydrate; 3g Dietary Fiber; 1mg

Cholesterol; 526mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2

Vegetable; 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : Cook on Low for 10 to 14 hours.

 

Medium round or oval = 3 to 4 1/2 quarts

 

Pizza sauce is different than pasta sauce. It is

smooth,

deep brick red, and very thick, so that it can be

spread

over the pizza dough. The secret to a sauce with

the right

density is the amount of tomato paste. We also

like to use

dried herbs here. We got this recipe online from

Rachael

at her recipe message group RKGRecipes.

The

sauce cooks for at least 10 hours, so be prepared

to make

it the day before and set it to cook overnight, or

start

it very early in the morning for an evening pizza

party.

This is a winner. Rachael notes " this is very

inexpensive

to make; you can make up enough for two VERY large

pizzas

for pennies. " Store the leftover sauce in the

freezer,

where it will keep for up to a month.

 

 

 

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0