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Ingredientes
- 20 lg. tomatoes, with skins, quartered
- 4 lg. onions or possibly 1 c. diced onions
- 4 lg. carrots, cut into sm. pcs
- 1/4 c. dry parsley
- 3 tbsp. sugar
- 3 tbsp. salt
- 3/4 teaspoon pepper
Direcciones
- Place in large pan. Boil.
- Lower heat to thicken, about 1 hour. Cool slightly.
- Measure about 3 c. in blender. Whirl at high speed 1 minute.
- Can or freeze.
- When using, you add in the spices to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1054g | |
| Recipe makes 4 servings | |
| Calories 268 | |
| Calories from Fat 17 | 6% |
| Total Fat 1.99g | 2% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5326mg | 222% |
| Potassium 2391mg | 68% |
| Total Carbs 61.14g | 16% |
| Dietary Fiber 14.2g | 47% |
| Sugars 40.01g | 27% |
| Protein 9.52g | 15% |
