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Ingredients
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1 (16 ounce) can whole tomatoes
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5 cloves garlic, peeled
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3 tablespoons olive oil
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1 white onion, chopped
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1 pound mushrooms, sliced
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1 (16 ounce) can crushed tomatoes
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8 ounces tomato paste
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1 green bell pepper, chopped
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2 tablespoons dried oregano
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1 tablespoon dried basil leaves
Directions
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In a blender chop the whole tomatoes with juice and garlic until chunky. In a medium size pot, heat oil on medium high heat. Put onion and mushroom in and saute for about 5 minutes.
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Place in pot the blended tomatoes, crushed tomatoes, tomato paste, chopped green peppers, oregano and basil. Bring to boil, then lower to medium low, cover and stir periodically. Cook and reduce about 1 to 2 hours or to your liking.
Nutrition Facts (per serving)
254 | Calories |
12g | Fat |
36g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 254 | |
% Daily Value * | |
Total Fat 12g | 15% |
Saturated Fat 2g | 9% |
Sodium 755mg | 33% |
Total Carbohydrate 36g | 13% |
Dietary Fiber 10g | 35% |
Total Sugars 14g | |
Protein 9g | 17% |
Vitamin C 63mg | 70% |
Calcium 167mg | 13% |
Iron 8mg | 42% |
Potassium 1643mg | 35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.