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(this is 1/2 cup in a small bowl)
This will make 7 half pints (14 servings of 1/2 cup each)
Stem, core and chop 12 cups tomatoes
3 tablespoons Italian Seasoning
salt & pepper to taste
2 packets Splenda
2 bay leaves
1 cup chopped onion
1 cup green pepper
2 minced cloves of garlic
3 tablespoons Italian Seasoning
salt & pepper to taste
2 packets Splenda
2 bay leaves
1 cup chopped onion
1 cup green pepper
2 minced cloves of garlic
Put all ingredients in stew pot and boil until vegetables are done and the sauce is thick and not real watery. (About 90 minutes).
Prepare half pint jars and lids for canning -- process in hot water bath for 75 minutes.
I put everything through FitDay and came up with these figures
1/2 cup sauce:
Calories 36
Fat .36
carbs 5.75
protein 1.64
Calories 36
Fat .36
carbs 5.75
protein 1.64
The original recipe was called Italian Meat Sauce - from the Better Homes and Gardens New Cookbook (1976 edition). I didn't want meat in my sauce so I omitted it. It's not a super thick sauce (could be if you cook it longer than I did) - it's great tasting on top of jullienne zucchini or spaghetti squash. It could be made with canned tomatoes but you'd have to adjust the carbs to what the can says.
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