| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Veg05 | 5 | Servings | ||
INGREDIENTS
| 3 | c | Packed shredded zucchini |
| 1 | lb | Plum tomatoes, chopped |
| 1 | Onion, chopped | |
| 1 | Red or green bell pepper | |
| chopped | ||
| 1/4 | c | Dry red wine |
| 2 | Garlic cloves, minced | |
| 6 | oz | Canned tomato paste |
| 1/4 | c | Chopped fresh basil |
| Salt and freshly ground | ||
| pepper |
INSTRUCTIONS
When your garden or farmer's market is overloaded with zucchini and red ripe tomatoes is the time to make this easy sauce. Make several batches, ~f you like, and freeze for another time. Serve over your favorite pasta, with grated Parmesan or Romano cheese on the side. MAKES ABOUT 5 CUPS In a 3 1/2- or 4-quart electric slow cooker, mix together onion, bell pepper, wine, garlic, and tomato paste. Cover and cook on the low heat setting about 7 hours. Stir in the fresh basil. Season with salt and pepper to taste. the zucchini, tomatoes, Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 77
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 479.3mg
Potassium: 810.5mg
Carbohydrates: 15.2g
Fiber: 5.6g
Sugar: 7.2g
Protein: 5.3g