Directions:
- Coat bottom of a large frying pan with low fat cooking spray and fry the onion with the basil, oregano, bay leaf, salt and pepper for about 5-7 minutes until translucent
- Add the garlic and cooked for about 2 mins, then add the tomato paste and stir until well mixed in with the onion.
- Add the wine and combine add all of the tins of tomatoes breaking up the plum ones a bit, and the sugar bring to a light boil for about 8 minutes.
- Transfer this hot mixture into your slow cooker and cook on high for about 2 hours, (I popped out during this time) reduce it down to low for a further 3 hours (it was about 7.30 pm when I started this step so I was making dinner and watching boosh) and turn down to warm and leave 7 hours ( I was in bed during this time).
- When time is finished allow to cool and then divide into portions and place in the fridge for up to 4 days to allow the flavours to ripen. Divide into portions transfer to the freezer for keeping or use immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 39.44 Kcal (165 kJ) | ||
| Calories from fat | 0.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 0% | |
|---|---|---|---|
| Sodium | 244.73mg | 10% | |
| Potassium | 247.71mg | 5% | |
| Total Carbs | 7.78g | 3% | |
| Sugars | 3.73g | 15% | |
| Dietary Fiber | 1.59g | 6% | |
| Protein | 1.2g | 2% | |
| Vitamin C | 6.8mg | 11% | |
| Iron | 0.7mg | 4% | |
| Calcium | 24.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 63.68 Kcal (267 kJ) | ||
| Calories from fat | 0.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.07g | 0% | |
|---|---|---|---|
| Sodium | 395.11mg | 10% | |
| Potassium | 399.92mg | 5% | |
| Total Carbs | 12.56g | 3% | |
| Sugars | 6.02g | 15% | |
| Dietary Fiber | 2.56g | 6% | |
| Protein | 1.94g | 2% | |
| Vitamin C | 11mg | 11% | |
| Iron | 1.1mg | 4% | |
| Calcium | 40.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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