0 POINT CROCKPOT MARINARA SAUCE
from www.theskinnyishdish.com
3 28-ounce cans crushed tomatoes
2 14.5- ounce cans diced tomatoes
5 cloves garlic, minced (or 3 tbls)
1 large onion, chopped
2 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons sugar
1 teaspoon each salt and pepper
Mix all of your ingredients in a 6 quart slow cooker. Cook on low for 8 - 10 hours. Makes 14 cups. Freeze in 3 - 4 cup portions
for spaghetti. Or smaller containers for pizza. Optional: for a smoother sauce use an immersion hand blender or put in a
blender then blend until desired consistency. If using a blender make sure the sauce is cool and blend in small batches.
Makes 14 cups.
0 points on all three plans.
I make this to freeze the extra. Out of the 14 cups I can get a 3-cup portion to use the day I cook it and three more
3-cup portions to freeze. That leaves two cups which I freeze in 1-cup portions to use for homemade pizza.
So that's a total of 6 meals from this one recipe.
from www.theskinnyishdish.com
3 28-ounce cans crushed tomatoes
2 14.5- ounce cans diced tomatoes
5 cloves garlic, minced (or 3 tbls)
1 large onion, chopped
2 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons sugar
1 teaspoon each salt and pepper
Mix all of your ingredients in a 6 quart slow cooker. Cook on low for 8 - 10 hours. Makes 14 cups. Freeze in 3 - 4 cup portions
for spaghetti. Or smaller containers for pizza. Optional: for a smoother sauce use an immersion hand blender or put in a
blender then blend until desired consistency. If using a blender make sure the sauce is cool and blend in small batches.
Makes 14 cups.
0 points on all three plans.
I make this to freeze the extra. Out of the 14 cups I can get a 3-cup portion to use the day I cook it and three more
3-cup portions to freeze. That leaves two cups which I freeze in 1-cup portions to use for homemade pizza.
So that's a total of 6 meals from this one recipe.
