Slow Cooker Vegan Roasted Red Pepper Sauce

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Slow Cooker Vegan Roasted Red Pepper Sauce

4 pounds plum tomatoes (about 17), coarsely chopped

1 large sweet onion, chopped

1 can (29 ounces) tomato puree

3 jars (7 ounces each) roasted sweet red peppers,

drained and chopped

2 jars (6-1/2 ounces each) marinated artichoke hearts,

drained and chopped

1/2 pound fresh mushrooms, quartered

2 cans (2-1/4 ounces each) sliced ripe olives, drained

1/4 cup sugar

1/4 cup balsamic vinegar

1/4 cup olive oil

3 garlic cloves, minced

1 tablespoon dried basil

1 tablespoon dried oregano

1 teaspoon salt

Hot cooked pasta

 

 

 

 

 

In a 5-qt. slow cooker, combine the first 14

ingredients. Cover and cook on high for 4 hours or

until flavors are blended. Serve over pasta.

Yield: about 15 cups.

 

SERVINGS 15

 

PREP 15 min.

COOK 240 min.

TOTAL 255 min.

 

Nutrition Facts: 1 serving (1 cup) equals 116

calories, 6 g fat (1 g saturated fat), 0 cholesterol,

298 mg sodium, 14 g carbohydrate, 2 g fiber, 2 g

protein.

 

Author: Genie Tosh, Waynesville, Ohio

Source: Readers Digest

Formatted by Chupa Babi: 11.10.07

 

AuthorNote: I often use Greek olives with the

artichoke hearts to add zing to this pasta sauce, "

says Genie Tosh. " Roast the peppers yourself if you

have the time, " suggests the Waynesville, Ohio reader.

 

ChupaNote: use Kalamata olives pitted. Added capers

and 1 teaspoon red pepper flakes. Used brown sugar and

Japanese rice vinegar for a smoother sweeter taste.

Instead of sprinkling with feta cheese on the pasta,

I'm going to try putting it in the slow cooker for the

last hour. This would be a good one to cook overnight

on low.

 

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