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Tomato Sauce with Garlic Cheese Bread
Ingredients
-
1
14 ounce jar tomato pasta sauce (any flavor)
-
1
14 1/2 ounce can diced tomatoes with basil, garlic, and oregano
-
1
2 ounce jar (drained weight) sliced mushrooms, drained
-
1/4
cup finely shredded Parmesan cheese
-
1
11 3/4 ounce package frozen garlic cheese bread or garlic bread
Directions
1. In a 1-1/2-quart slow cooker combine pasta sauce, undrained tomatoes, and drained mushrooms.
2. Cover and cook on low-heat setting, if available, for 3 to 4 hours. Stir in Parmesan cheese.
3. Prepare garlic cheese bread according to package directions. Cut crosswise into slices. Serve sauce with cheese bread as dippers. Makes 14 (1/4-cup) servings.
From the Test Kitchen
- Note Note:Some 1-1/2-quart slow cookers include variable heat settings; others offer only one standard (low) setting. The 1-1/2-quart slow cooker recipes in this book were only tested on the low-heat setting, if one was present.
- Variation For a 3-1/2-quart slow cooker:In the cooker combine two 26-ounce jars pasta sauce; one 14-1/2-ounce can diced tomatoes with basil, garlic, and oregano, undrained; and one 4- to 4-1/2-ounce jar (drained weight) sliced mushrooms, drained. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir in 1/2 cup Parmesan cheese. Prepare two 11-3/4-ounce packages frozen garlic cheese bread or garlic bread. Serve as above. Makes 26 (1/4-cup) servings.
Nutrition Facts
(Tomato Sauce with Garlic Cheese Bread)
- Servings Per Recipe 26,
- Calories 90,
- Protein (gm) 4,
- Carbohydrate (gm) 10,
- Fat, total (gm) 3,
- Cholesterol (mg) 1,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 3,
- Vitamin A (IU) 292,
- Vitamin C (mg) 4,
- Sodium (mg) 352,
- Potassium (mg) 1,
- Calcium (DV %) 81,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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