Nutrition per serving may change if servings are adjusted.
1 (15 ounce) can no-salt-added tomato sauce
1 (14.5 ounce) can no-salt-added diced tomatoes, drained
1 medium onion, finely chopped ( ½ cup)
½ (6 ounce) can no-salt-added tomato paste ( ⅓ cup)
1½ teaspoons dried oregano, crushed
1½ teaspoons dried basil, crushed
2 cloves garlic, minced
1 teaspoon granulated sugar (see Tip)
⅛ teaspoon cayenne pepper
3 tablespoons chopped, pitted ripe olives
5 cups assorted vegetable dippers (such as baby carrots or red pepper slices) or 30 toasted multi-grain baguette slices
Stir together tomato sauce, drained tomatoes, onion, tomato paste, oregano, basil, garlic, sugar, and cayenne pepper in a 1½- or 2-quart slow cooker.
Cover and cook on Low for 5 to 6 hours.
Stir in olives. Serve warm with vegetable dippers or baguette slices.
Tip: If using a sugar substitute, we recommend Splenda Granular or Sweet'N Low bulk or packets. Follow package directions to use product amount equivalent to 1 teaspoon sugar. Nutrition Per Serving with Substitute: Same as below except 66 cal.