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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 309.6
  • Total Fat: 12.7 g
  • Cholesterol: 3.8 mg
  • Sodium: 2,615.0 mg
  • Total Carbs: 47.4 g
  • Dietary Fiber: 11.1 g
  • Protein: 11.1 g

View full nutritional breakdown of Pizza Sauce (slow cooker) calories by ingredient
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Pizza Sauce (slow cooker)

Submitted by: CARADAWN

Introduction

This recipe is from Not Your Mother's Slow Cooker Cookbook.

The recipe calls for a medium round or oval slow cooker. I used a large slow cooker and the sauce was done in 7 hours.

I only added 1 tbsp of sugar as it was sweet enough without the extra 1 tbsp; only 1 tbsp of sugar is in the nutrition facts. I also didn't add any salt but included 1 tsp in the nutrition calculations (and 1 tbsp black pepper).

This sauce is thick with a great, rich flavor. I love it as a pizza sauce and have also used it as a dipping suace for breadsticks.
This recipe is from Not Your Mother's Slow Cooker Cookbook.

The recipe calls for a medium round or oval slow cooker. I used a large slow cooker and the sauce was done in 7 hours.

I only added 1 tbsp of sugar as it was sweet enough without the extra 1 tbsp; only 1 tbsp of sugar is in the nutrition facts. I also didn't add any salt but included 1 tsp in the nutrition calculations (and 1 tbsp black pepper).

This sauce is thick with a great, rich flavor. I love it as a pizza sauce and have also used it as a dipping suace for breadsticks.

Number of Servings: 4

Ingredients

    24 oz Tomato Paste (2 12 oz cans)
    16 oz Tomato Sauce
    3 tbsp Olive Oil
    2 to 4 Cloves of Garlic, crushed, to your taste
    2 tbsp Dried Oregano
    1 tbsp Dried Basil
    2 to 4 tbsp Minced Fresh Flat-leaf Parsley, to your taste
    1 to 2 tbsp Sugar, to your taste
    1/4 cup Water, or as needed
    3 tbsp Freshly Grated Parmesan, Romano, or Asiago Cheese
    Salt and Freshly Ground Black Pepper to taste

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Directions

Place the tomato paste and sauce, oil, garlic, herbs, and 1 tablespoon of the sugar in the slow cooker. Add just enough water to smooth out the sauce. Cover and cook on LOW for 10 to 14 hours, stirring occassionally if you can, until thickened.

Taste for sugar, adding more if necessary, then stir in the cheese. Season with salt and pepper. Let the sauce cool to room temperature before using. It will keep, refrigerated, up to 4 days.

Makes about 6 cups, enough to cover four 14-inch pizzas.

Number of Servings: 4

Recipe submitted by SparkPeople user CARADAWN.





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