Servings: 4
Ingredients
- 28 ounce Canned tomatoes
- 16 ounce Tomato sauce
- 51/2 ounce Tomato paste
- 1/2 c. Minced green bell peppers
- 1/2 c. Minced onions
- 1/2 c. Diced zucchini
- 1 c. Minced mushrooms
- 1/2 c. Minced carrots
- 1 tsp Basil
- 1 tsp Marjoram
- 1/2 tsp Oregano
- 1/2 tsp Rosemary
- 3 x Cloves chopped garlic
- 3 Tbsp. Extra virgin olive oil
Directions
- In a large saucepan, saute/fry bell pepper, onion, zucchini, mushrooms, carrots, garlic and herbs in oil until onion is translucent/soft. Add in the tomato products, breaking up the whole tomatoes.Simmer for 30 min. Use in any recipe calling for spaghetti sauce.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 582g | |
Recipe makes 4 servings | |
Calories 323 | |
Calories from Fat 103 | 32% |
Total Fat 11.72g | 15% |
Saturated Fat 1.72g | 7% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 2320mg | 97% |
Potassium 2783mg | 80% |
Total Carbs 53.52g | 14% |
Dietary Fiber 12.7g | 42% |
Sugars 33.92g | 23% |
Protein 12.08g | 19% |
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