Barbi's Pasta Sauce (low sodium)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 17
Ingredients
1 28 oz. can crushed tomatoes 5 8 oz cans tomato sauce, no salt added 2 6 oz. cans Tomato paste, no salt added 2 14.5 oz. cans diced tomatoes, no salt added 1 tablespoon basil 1 tablespoon italian seasoning 3 bay leaves 2 tablespoon Splenda 1 carrot; chopped 1 medium onion; chopped 1 medium zucchini; chopped 1/2 cup mushrooms; chopped 2 clove garlic; minced 2 tablespoon smart balance oil
Heat oil in large skillet. Saute the onion, carrots, zucchini, mushrooms and garlic until tender.
While that is cooking in a large crockpot (6 qt) add the crushed tomatoes plus one can of water, then add the tomato sauce, tomato paste and the diced tomatoes. Stir until blended well. Add the basil, bay leaves, Italian seasoning and Splenda. Stir until everything is well mixed and turn the crockpot on high.
When the vegetables are done add to the sauce and blend. Cover the crockpot and cook on high for one hour.
Stir sauce and taste to see if it needs anything then turn heat down to low.
Simmer on low for 4 to 5 hours stirring occasionally.
Use over your favorite pasta or to make lasagna.
You can also divide it up and freeze it for later use, just be sure to let it cool completely first.
Makes about 17 cups
Number of Servings: 17
Recipe submitted by SparkPeople user DREAMVISION.
While that is cooking in a large crockpot (6 qt) add the crushed tomatoes plus one can of water, then add the tomato sauce, tomato paste and the diced tomatoes. Stir until blended well. Add the basil, bay leaves, Italian seasoning and Splenda. Stir until everything is well mixed and turn the crockpot on high.
When the vegetables are done add to the sauce and blend. Cover the crockpot and cook on high for one hour.
Stir sauce and taste to see if it needs anything then turn heat down to low.
Simmer on low for 4 to 5 hours stirring occasionally.
Use over your favorite pasta or to make lasagna.
You can also divide it up and freeze it for later use, just be sure to let it cool completely first.
Makes about 17 cups
Number of Servings: 17
Recipe submitted by SparkPeople user DREAMVISION.
Nutritional Info Amount Per Serving
- Calories: 83.7
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 137.6 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 4.7 g
- Protein: 2.1 g
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