| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauce | 6 | Servings | ||
INGREDIENTS
| 28 | oz | Canned tomatoes |
| 16 | oz | Tomato sauce |
| 5 1/2 | oz | Tomato paste |
| 1/2 | c | Chopped green bell peppers |
| 1/2 | c | Chopped onions |
| 1/2 | c | Diced zucchini |
| 1 | c | Chopped mushrooms |
| 1/2 | c | Chopped carrots |
| 1 | t | Basil |
| 1 | t | Marjoram |
| 1/2 | t | Oregano |
| 1/2 | t | Rosemary |
| 3 | Cloves minced garlic | |
| 3 | T | Olive oil |
INSTRUCTIONS
From: Brenda Laughlin <brenl104@MAAS.NET> Date: Wed, 24 Jul 1996 17:54:28 -0500 In a large saucepan, saute bell pepper, onion, zucchini, mushrooms, carrots, garlic and herbs in oil till onion is translucent. Add the tomato products, breaking up the whole tomatoes.Simmer for 30 minutes. Use in any recipe calling for spaghetti sauce. EAT-L Digest 24 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 142
Calories From Fat: 65
Total Fat: 7.4g
Cholesterol: 0mg
Sodium: 800.2mg
Potassium: 926.6mg
Carbohydrates: 18.6g
Fiber: 4.7g
Sugar: 11.4g
Protein: 4.3g