Ingredients

• 3  28-oz. cans diced tomatoes
• 1/2  of a 6-oz. can (1/3 cup) tomato paste
• 1  large onion, chopped
• 4  cloves garlic, minced
• 1/4  cup pitted kalamata olives, chopped
• 1/4  cup snipped fresh Italian (flat-leaf) parsley
• 2  Tbsp. capers, drained
• 1  Tbsp. anchovy paste
• 2  tsp. dried basil, crushed
• 1/4  tsp. cayenne pepper
• 1  lb. fresh or frozen cooked shrimp, thawed, peeled and deveined
• 1/4  cup pitted kalamata olives, halved
•   Hot cooked pasta or rice
•   Shaved Parmesan cheese

Directions

1. In 4- to 6-quart slow cooker stir together undrained tomatoes, tomato paste, onion, garlic, chopped olives, 1/4 cup snipped parsley, capers, anchovy paste, basil, cayenne pepper, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper.

2. Cover and cook on low-heat setting 8 to 10 hours or high-heat setting for 4 to 5 hours.

3. Remove half of sauce (about 5-1/2 cups). Set aside for additional meals.

4. If using low-heat setting, turn to high-heat setting. Add shrimp and halved olives to sauce in cooker. Cover and cook 5 minutes more or until heated through. Serve over hot cooked pasta or rice. Sprinkle with shaved Parmesan cheese. Makes 6 servings plus 5-1/2 cups.

Nutrition facts per serving (sauce only): 33 cal., 0 g fat, 2 mg chol., 355 mg sodium, 7 g carbo., 2 g fiber, 1 g protein. Daily Values: 11% vit. A, 17% vit. C, 2% calcium, 3% iron.