Simmered Spaghetti Sauce

1. Mix the oil, tomato paste, tomatoes, onions, garlic, celery and water in the crock pot.

2. Stir in the pepper, chili powder, allspice, sugar, thyme and bay leaf.

3. Cook on low for 8 to 10 hours.

4. Discard the bay leaf.

5. Stir in the parsley and basil during the last half hour of cooking.

6. Serve over your favourite spaghetti.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	6.2078 g
Protein	12.7498 g
Carbohydrates	72.0921 g
Energy	355.8229 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0761 g
Water	561.8836 g
Aspartic acid	1.5214 g
Calcium, Ca	194.4115 mg
Lutein + zeaxanthin	380.866 g
Fiber, total dietary	14.5183 g
Fatty acids, total saturated 22:0	0.0062 g
Fatty acids, total trans-polyenoic 13:0	0.0002 g
Carotene, beta	1919.6495 g
Niacin	5.8719 mg
Vitamin A, RAE	162.9637 g
Arginine	0.6055 g
Riboflavin	0.3766 mg
Tocopherol, beta	0.0065 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0044 g
Fatty acids, total saturated 20:1	0.0158 g
Glutamic acid	4.5706 g
Sodium, Na	198.91 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0612 g
Total lipid (fat)	6.2078 g
Manganese, Mn	1.2784 mg
Fructose	14.2328 g
Proline	0.2065 g
Fatty acids, total saturated 16:0	0.7928 g
Fatty acids, total saturated 8:0	0.0007 g
Sucrose	3.7822 g
Choline, total	89.6799 mg
Sugars, total	36.5354 g
Serine	0.3181 g
Fatty acids, total saturated 10:0	0.0005 g
Fatty acids, total saturated 18:0	0.1441 g
Vitamin B-6	0.9364 mg
Selenium, Se	12.5544 g
Ash	6.7195 g
Fatty acids, total saturated 18:1 undifferentiated	3.4013 g
Pantothenic acid	0.7543 mg
Phenylalanine	0.3395 g
Copper, Cu	0.8274 mg
Betaine	1.0945 mg
Thiamin	0.2849 mg
Methionine	0.0657 g
Iron, Fe	6.7292 mg
Carbohydrate, by difference	72.0921 g
Phosphorus, P	262.5302 mg
Folate, total	91.5857 g
Tocopherol, gamma	1.0064 mg
Lycopene	48899.0568 g
Alanine	0.3286 g
Cholesterol	0.65 mg
Valine	0.271 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	0.8399 g
Glycine	0.2833 g
Carotene, alpha	63.4765 g
Glucose (dextrose)	16.2923 g
Fatty acids, total saturated 14:0	0.0169 g
Zinc, Zn	1.8776 mg
Isoleucine	0.2361 g
Maltose	0.476 g
Fatty acids, total saturated 12:0	0.0011 g
Fatty acids, total polyunsaturated	0.9185 g
Fatty acids, total saturated 14:1	0.0001 g
Tocotrienol, gamma	0.0192 mg
Fatty acids, total polyunsaturated 17:1	0.0056 g
Leucine	0.3538 g
Tocotrienol, alpha	0.1578 mg
Vitamin A, IU	3275.4292 IU
Folate, DFE	91.5857 g
Tryptophan	0.1105 g
Vitamin C, total ascorbic acid	71.4361 mg
Phytosterols	61.0139 mg
Galactose	0.0081 g
Fatty acids, total polyunsaturated 18:1 c	0.0247 g
Fatty acids, total saturated 20:0	0.019 g
Fatty acids, total saturated 6:0	0.0002 g
Starch	0.374 g
Tyrosine	0.1773 g
Vitamin K (phylloquinone)	98.58 g
Fatty acids, total saturated	1.047 g
Histidine	0.1863 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0001 g
Fatty acids, total monounsaturated	3.484 g
Threonine	0.3251 g
Folate, food	91.5857 g
Fatty acids, total polyunsaturated 17:0	0.0011 g
Cryptoxanthin, beta	24.9203 g
Vitamin E (alpha-tocopherol)	8.3445 mg
Magnesium, Mg	116.3162 mg
Lysine	0.4032 g
Potassium, K	2309.6157 mg
Cystine	0.1024 g
Fluoride, F	3.8266 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 tablespoon	19.9875	3.7505	0.312
Olive oil	1 teaspoon	39.78	0	4.5
Onion	3	132	30.822	0.33
Bay leaf	1	0	0	0
Parsley	1 tablespoon	1.368	0.2405	0.03
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Water	0.5 cup	0	0	0
Tomato paste	1 can	139.4	32.147	0.799
Garlic Clove	4	17.88	3.9672	0.06
Basil	1 tablespoon	0.6095	0.0702	0.017
chili powder	0.25 teaspoon	1.9035	0.3355	0.0964
thyme	0.25 teaspoon	0.202	0.0489	0.0034
allspice	0.25 teaspoon	1.2492	0.3426	0.0413
celery rib	1	0	0	0
italian plum tomato	1 can	0	0	0