This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
Servings = 10 | Serving size =1/2 cup
Cooking Time = 240 Minutes
Keeps well in the fridge for about 4 – 5 days.
|1 Tbsp||olive oil|
|2||28 oz. cans peeled chopped tomatoes|
|1 1/2 tsp||baking soda|
Place the oil in a large stock-pot and heat over a medium-high heat. Reduce the heat to medium and add the garlic. Cook gently for about 5 minutes. Do not allow the garlic to turn brown.
Add the onions and cook for about ten minutes, until they are translucent. Stir frequently and do not allow them brown.
Add the tomatoes and water and reduce the heat to low. Cook until the tomatoes are soft (about 90 minutes).
Remove from heat and let cool for at least 40 minutes, stirring occasionally. Add the baking soda. There will be a bubbling of the sauce. Stir and let the sauce settle. Stir about every 5 minutes until it no longer bubbles.
Serving size = 1/2 cup
Servings = 10
Amount Per Serving
|Calories 46||Calories from Fat 14|
|% Daily Value|
|Total Fat 2g||2%|
|Saturated Fat 0g||1%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 8g||3%|
|Dietary Fiber 2g||7%|
|Vitamin A 4%||Vitamin C 27%|
|Calcium 5%||Iron 9%|
|Vitamin K 5 mcg||Potassium 318 mg|
|Magnesium 19 mg|