YIELD Makes 4 to 6 servings
|2||cans (about 14 ounces each) diced tomatoes|
|1||can (about 14 ounces) whole tomatoes, undrained|
|1‑1/2||cups sliced mushrooms|
|1||medium red bell pepper, diced|
|1||medium green bell pepper, diced|
|1||small yellow squash, cut into 1/4-inch slices|
|1||small zucchini, cut into 1/4-inch slices|
|1||can (6 ounces) tomato paste|
|4||green onions, sliced|
|2||tablespoons Italian seasoning|
|1||tablespoon chopped parsley|
|3||cloves garlic, minced|
|1||teaspoon red pepper flakes (optional)|
|1||teaspoon black pepper|
|Hot cooked pasta|
|Parmesan cheese and fresh basil (optional)|
Slow Cooker Directions
- Combine all ingredients except pasta, parmesan cheese and basil in slow cooker, stirring until well blended. Cover; cook on LOW 6 to 8 hours. Serve over cooked pasta. Garnish with Parmesan cheese and fresh basil.
Bill and Jen from TLC’s ‘The Little Couple’ learned to prepare Blender Hollandaise at Well Done Cooking Class in Houston, Texas. Try the recipe for Blender Hollandaise at TLC Cooking.
With Fresh Homemade Salsa from Home Made Simple, you can make a gourmet meal with half the hassle. Learn the recipe at TLC Cooking.