Slow Cooker Vegetable Tomato Pasta Sauce

Author: Canadian Living

This bright and flavourful sauce is full of vegetables that retain some of their tender-crisp texture, even after slow cooking. Serve with short pasta, such as penne, and sprinkle with Parmesan cheese.

  • Portion size 9 servings
  • Credits : Canadian Living New Slow Cooker Classics

Ingredients

  • 1 onion diced
  • 1 cup diced carrots
  • 1 cup diced zucchini
  • 1 cup diced sweet red pepper
  • 1 cup diced sweet yellow pepper
  • 3/4 cups diced celery
  • 1/4 cup tomato paste
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon hot pepper flakes
  • 1/4 teaspoon granulated sugar
  • 2 cans diced tomatoes
  • 5 fresh basil leaves

Method

In slow cooker, combine onion, carrot, zucchini, red and yellow peppers, celery, tomato paste, garlic, oregano, salt, pepper, hot pepper flakes, sugar, tomatoes and basil.

Cover and cook on low until vegetables are tender, about 8 hours.

Nutritional facts Per 1/2 cup: about

  • Sodium 190 mg
  • Protein 1 g
  • Calories 31.0
  • Total fat trace
  • Potassium 293 mg
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 7 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 17.0
  • Vitamin C 67.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Slow Cooker Vegetable Tomato Pasta Sauce

Login