Sundried Tomato And Caper Pasta Sauce-Slow Cooker

1. Use a 4-6 quart slow cooker.

2. Put tomatoes, sun dried tomatoes, garlic and onion in crockpot.

3. Add the Italian seasoning.

4. Stir in capers.

5. Cover and cook for 6-8 hours.

6. Stir in the frozen peas(if using) 20 minutes before serving.

7. Toss the sauce with the hot, cooked pasta.

8. Garnish with grated Parmesan cheese.

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Nutrient	Quantity
Total fats	3.2947 g
Protein	13.8036 g
Carbohydrates	65.7685 g
Energy	309.1466 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0778 g
Water	1279.6757 g
Aspartic acid	1.7652 g
Calcium, Ca	180.6966 mg
Lutein + zeaxanthin	1742.8381 g
Fiber, total dietary	18.5997 g
Carotene, beta	5339.6435 g
Niacin	7.2263 mg
Vitamin A, RAE	496.7794 g
Arginine	0.4667 g
Riboflavin	0.3185 mg
Tocopherol, beta	0.1117 mg
Fatty acids, total saturated 20:1	0.0002 g
Glutamic acid	5.4463 g
Sodium, Na	570.6883 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0119 g
Total lipid (fat)	3.2947 g
Manganese, Mn	1.6127 mg
Fructose	17.3661 g
Proline	0.2176 g
Fatty acids, total saturated 16:0	0.3232 g
Sucrose	1.584 g
Choline, total	94.2391 mg
Sugars, total	40.3702 g
Serine	0.3852 g
Fatty acids, total saturated 18:0	0.1035 g
Fatty acids, total saturated 20:4 undifferentiated	0.0003 g
Vitamin B-6	1.168 mg
Selenium, Se	1.3494 g
Ash	8.7092 g
Fatty acids, total saturated 18:1 undifferentiated	0.376 g
Pantothenic acid	1.563 mg
Phenylalanine	0.3857 g
Copper, Cu	0.8244 mg
Betaine	1.2769 mg
Thiamin	0.5635 mg
Methionine	0.0756 g
Iron, Fe	4.814 mg
Carbohydrate, by difference	65.7685 g
Phosphorus, P	342.156 mg
Folate, total	222.4772 g
Tocopherol, gamma	1.3403 mg
Lycopene	28738.9055 g
Alanine	0.3636 g
Valine	0.3684 g
Fatty acids, total saturated 18:2 undifferentiated	0.9703 g
Glycine	0.2875 g
Carotene, alpha	1149.6709 g
Glucose (dextrose)	17.1138 g
Fatty acids, total saturated 14:0	0.0076 g
Zinc, Zn	2.3581 mg
Isoleucine	0.3023 g
Fatty acids, total polyunsaturated	1.0502 g
Leucine	0.4309 g
Tocotrienol, alpha	0.1757 mg
Vitamin A, IU	9972.8344 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0002 g
Folate, DFE	222.4772 g
Tryptophan	0.1026 g
Vitamin C, total ascorbic acid	195.7944 mg
Phytosterols	110.4419 mg
Tyrosine	0.2273 g
Vitamin K (phylloquinone)	105.3596 g
Fatty acids, total saturated	0.4391 g
Histidine	0.1871 g
Fatty acids, total monounsaturated	0.3882 g
Threonine	0.3837 g
Folate, food	222.4772 g
Vitamin E (alpha-tocopherol)	6.406 mg
Magnesium, Mg	156.2996 mg
Lysine	0.463 g
Potassium, K	3072.9478 mg
Cystine	0.1226 g
Fluoride, F	27.4497 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Onion	1	64	14.944	0.16
Pasta	1	19.5611	2.8349	0.6549
Parmesan cheese	0	0	0	0
Tomato	5	201.0495	43.449	2.2339
Italian seasoning	1 tablespoon	0	0	0
Garlic Clove	8	0	0	0
caper	2 tablespoons	3.956	0.8411	0.1479
pea	0.5 cup	20.58	3.6995	0.098
sun tomato oil	0.5 cup	0	0	0