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.
Dried Fruit and Tomato Chutney from Hunt's combines tomatoes, dried fruit, onion, cilantro and balsamic vinegar. It's great on sliced roast turkey and is the perfect complement that the whole family will enjoy.
Salad dressings can put the zing in your greens and the zest in your best meals. See how easy it is to make your own salad dressings.