Vegetarian

Slow-cooked Red Sauce (no meat) is for Dinner.

Slow-cooked Red Sauce (no meat) takes 25 minutes to prepare.

Slow-cooked Red Sauce (no meat) takes 300 minutes to cook.

Slow-cooked Red Sauce (no meat) makes 8 servings.

The ingredients for Slow-cooked Red Sauce (no meat) are:

1 tbsp. evoo
1 med. yellow/white onion, chopped
1 green bell pepper, chopped
8 cloves garlic, crushed (to taste)
1 tbsp dried oregano
2 tbsp dried basil
1 tbsp balsamic vinegar OR red wine
1-3 tsp sugar (to taste--to cut acidity of sauce)
1-6oz can tomato paste
2 small cans tomato sauce
2 reg. sized cans diced tomatoes
2 lg. sized cans crushed tomatoes

Here is how you make Slow-cooked Red Sauce (no meat):

In a large heavy-bottomed saucepan (4qt +), heat evoo over med-high heat until rippling. Add in onions, peppers and garlic. Stir-fry until soft being careful not to brown.Add in tomato paste, oregano and basil. Stir until paste begins to brown. Add in vinegar/wine and stir until incorporated.Slowly add in tomato sauce until well mixed. Pour in diced and crushed tomatoes. Add two (regular sized) cans of water and mix well. Keep temp at med-high until sauce beings to simmer, stirring frequently. Reduce heat to very low and let cook for 4-6+ hours, stirring at least once and hour. Be careful to scrape bottom of pot to avoid burning. You can also transfer sauce to a crock-pot after all ingredients have been put together and let cook over low heat all day.Add 1-3 tsp. of sugar if sauce has an acidic taste after it has been cooking for at least an hour.Makes approx 8 1.5-cup servings.Number of Servings: 8Recipe submitted by SparkPeople user FIGLIADELRE.

The nutritional information for Slow-cooked Red Sauce (no meat) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 147.0

• Total Fat: 2.0 g
• Cholesterol: 0.0 mg
• Sodium: 1,128.2 mg
• Total Carbs: 29.0 g
• Dietary Fiber: 7.1 g
• Protein: 6.0 g

Slow-cooked Red Sauce (no meat) is Italian cuisine.

The dietary needs meet for Slow-cooked Red Sauce (no meat) is Vegetarian