Low fat crockpot spaghetti sauce

11 Servings

Ingredients

Quantity Ingredient
1 tablespoon Balsamic vinegar
6 Cloves garlic, minced
2 cups Minced onion
½ cup Red wine or apple juice
8 ounces Fresh mushrooms, minced
56 ounces Tomatoes, canned
6 ounces Tomato paste
1 cup Water
2 tablespoons Honey or sugar
1 tablespoon Dried basil
1 teaspoon Ground oregano
2 Bay leaves
Fresh mushrooms, sliced
Parmesan cheese

Directions

Heat balsamic vinegar in large saute pan over medium-high heat. Add garlic and onions and cook 10 minutes, stirring frequently to prevent browning.

Add wine and mushrooms and cook 15 minutes. Add tomatoes with juice, tomato paste, water, honey, basil, oregano and bay leaves. Bring to boil. Transfer mixture to crockpot. Cover and cook on low 3 hours or until thickened .Remove bay leaves. Put sauce in blender and puree to desired texture.

Makes about 11 cups. To serve: heat sauce and add sliced mushrooms to taste. Spoon over pasta or baked potatoes. Sprinkle with Parmesan cheese.

Based on: Healthful Cooking, Mary Carroll (Star Tribune, 1/22/97) Per one cup serving without the added mushrooms and Parmesan: 77 cal, .7g fat, CFF 7½%, 3g protein, 16g carb, and 3g fiber.

Posted to Digest eat-lf.v097.n028 by Terry and Kathleen Schuller <schuller@...> on Jan 27, 1997.

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