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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 quarts 916g Recipe makes 4 quarts) |
||
| Calories 318 | ||
| Calories from Fat 18 | (5%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.1g | 3% | |
| Saturated Fat 0.3g | 1% | |
| Monounsaturated Fat 0.3g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 3636mg | 151% | |
| Potassium 3259mg | 93% | |
| Total Carbohydrate 74.7g | 24% | |
| Dietary Fiber 16.0g | 64% | |
| Sugars 43.4g | ||
| Protein 12.7g | 25% | |
Ingredients
- 2 (28 ounce) cans tomato sauce
- 2 (28 ounce) cans diced tomatoes
- 2 (6 ounce) cans tomato paste
- 1 onion, diced
- 4 garlic cloves, minced
- 1 1/2 bay leaves
- 1 teaspoon rosemary
- 2 tablespoons parsley
- 2 tablespoons basil
Directions
1
Put all ingredients in a crock pot and simmer on low for 6+ hours.2
Remove bay leaves. You can blend it with an immersion blender for a less chunky consistency.
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