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16Ingredients
5Hours
30Calories
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Ingredients
US|METRIC
32 SERVINGS
- 102 oz. diced tomatoes (large restaurant size can)
- 15 oz. diced tomatoes (optional)
- 3 onions (medium, chopped)
- 1 bunch green onions (sliced thin)
- 1 1/2 Tbsp. garlic (minced)
- 2 bell peppers (large, chopped)
- 3 stalks celery (chopped)
- 1/2 cup jalapenos (seeds removed diced small)
- 1 tsp. oregano (dried)
- 1 Tbsp. sugar (or splenda)
- 3 Tbsp. basil (dried)
- 3 Tbsp. parsley (or cilantro, dried, see note)
- crushed red pepper flakes (to taste)
- salt
- pepper
- 1 Tbsp. worcestershire (lea & perrins)
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NutritionView More
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30Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories30Calories from Fat┅ |
| % DAILY VALUE |
| Total Fat0g0% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium40mg2% |
| Potassium310mg9% |
| Protein1g |
| Calories from Fat┅ |
| % DAILY VALUE |
| Total Carbohydrate7g2% |
| Dietary Fiber2g8% |
| Sugars4g |
| Vitamin A25% |
| Vitamin C40% |
| Calcium2% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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Reviews(1)
Jas 4 years ago
Time consuming to prep, but delicious. Great recipe to make when all your veggies come on at once in the garden & you don’t know what to do with them! Have made this twice now and everyone seems to enjoy. I don’t like too much spice but used a little bit of red pepper flakes and the called for amount of fresh jalapeño and it wasn’t too spicy still. If you like heat you may want to up the jalapeño or chili flakes.