Homemade Pumpkin Spaghetti Sauce

Watch as Chef/mom Ariane Duarte cooks one of DinnerTool's Slow Cooker Showdown contest finalist recipe submissions.

Ingredients

Canned low sodium fire roasted tomatoes 3 Cup (48 tbs) (2 cans)
Tomato paste 1/2 Cup (8 tbs)
Canned pumpkin puree 1 Cup (16 tbs) (pure)
Dried oregano 1 Teaspoon
Dried basil 1/2 Teaspoon
Parsely flakes 1/4 Teaspoon
Dried thyme 1/4 Teaspoon
Chili powder 1/4 Teaspoon
Olive oil 2 Tablespoon
White onion 1 Medium , diced
Garlic 3 Clove (15 gm) , chopped finely
Sea salt 1/8 Teaspoon
Black pepper 1/2 Teaspoon , freshly cracked

Directions

MAKING

1) In a slow cooker, add the fire roasted tomatoes, tomato paste and pumpkin puree. Stir until the ingredients are mixed.

2) Then add the oregano, basil, parsely, thyme, chili powder and olive oil. Stir until the ingredients are nicely mixed.

3) Then add the onions and garlic. Stir to mix.

4) Sprinkle with sea salt and black pepper. Mix thoroughly.

5) Cover the slow cooker and cook on low for 3 hours or on high for 1 1/2 hours.

SERVING

6) Spoon the Homemade Pumpkin Spaghetti Sauce over cooked spaghetti, top with sauteed kale and serve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 90 Minutes
Ready In: 90 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 699Calories from Fat 287

 % Daily Value*

Total Fat 33 g50.8%

Saturated Fat 4 g20%

Trans Fat 0 g

Cholesterol

Sodium 434 mg18.08%

Total Carbohydrates 97 g32.3%

Dietary Fiber 26 g104%

Sugars 48 g

Protein 18 g36%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet