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Ingredients
- 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
Directions
- Place in large pan. Boil. Lower heat to thicken, about 1 hour. Cold slightly. Measure about 3 c. in blender. Whirl at high speed 1 minute. Can or possibly freeze. When using, you add in the spices to taste.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4216g | |
| Calories 1073 | |
| Calories from Fat 66 | 6% |
| Total Fat 7.94g | 10% |
| Saturated Fat 1.35g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 21302mg | 888% |
| Potassium 9563mg | 273% |
| Total Carbs 244.56g | 65% |
| Dietary Fiber 57.0g | 190% |
| Sugars 160.06g | 107% |
| Protein 38.07g | 61% |
