Directions:
- Heat oil in skillet; add onions,garlic, celery peppers and carrots.
- Saute on high until transparent.
- Transfer to slow cooker.
- Add remaining ingredients.
- Stir to blend together.
- Cook on low for 9 hours or on high for 6 hours.
- About an hour before serving time, check and thin with water if necessary.
- I love a thick sauce.
- Set the Slow cooker on Low and let is cook overnight.
- Tip: Use your processor on the pulse mode to chop your vegetables.
- I always try to make it in the summer and add my fresh herbs by the handfull.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 71.19 Kcal (298 kJ) | ||
| Calories from fat | 7.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.82g | 1% | |
|---|---|---|---|
| Sodium | 358.18mg | 15% | |
| Potassium | 494.98mg | 11% | |
| Total Carbs | 14.41g | 5% | |
| Sugars | 7.06g | 28% | |
| Dietary Fiber | 3.85g | 15% | |
| Protein | 2.35g | 5% | |
| Vitamin C | 53.4mg | 89% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.8mg | 4% | |
| Calcium | 52.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 42.02 Kcal (176 kJ) | ||
| Calories from fat | 4.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.48g | 1% | |
|---|---|---|---|
| Sodium | 211.4mg | 15% | |
| Potassium | 292.14mg | 11% | |
| Total Carbs | 8.51g | 5% | |
| Sugars | 4.17g | 28% | |
| Dietary Fiber | 2.27g | 15% | |
| Protein | 1.39g | 5% | |
| Vitamin C | 31.5mg | 89% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.5mg | 4% | |
| Calcium | 30.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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