Zippy Red Sauce(Marinara)

1. Put all veggies and herbs in food Processor and coarse chop.

2. add into a large stock pot and add everything else.

3. Mix and simmer, covered for 3-4 hours, stirring often.

4. Put excess sauce into Mason jars and freeze.

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

Nutrient	Quantity
Total fats	2.5828 g
Protein	3.6787 g
Carbohydrates	30.61 g
Energy	155.241 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0713 g
Water	240.8477 g
Aspartic acid	0.3375 g
Calcium, Ca	90.7692 mg
Lutein + zeaxanthin	689.5297 g
Fiber, total dietary	4.6905 g
Fatty acids, total saturated 22:0	0.0003 g
Carotene, beta	4770.6137 g
Niacin	2.0263 mg
Vitamin A, RAE	478.1062 g
Arginine	0.0888 g
Riboflavin	0.1795 mg
Tocopherol, beta	0.0241 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0065 g
Fatty acids, total saturated 20:1	0.0009 g
Glutamic acid	0.5494 g
Sodium, Na	631.7592 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0484 g
Total lipid (fat)	2.5828 g
Manganese, Mn	0.5526 mg
Fructose	1.6897 g
Proline	0.0704 g
Fatty acids, total saturated 16:0	0.5258 g
Fatty acids, total saturated 8:0	0.0069 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.007 g
Sucrose	15.6187 g
Choline, total	23.1602 mg
Sugars, total	21.0221 g
Serine	0.0728 g
Fatty acids, total saturated 10:0	0.0133 g
Fatty acids, total saturated 18:0	0.2487 g
Vitamin B-6	0.2636 mg
Selenium, Se	3.5545 g
Ash	3.3583 g
Fatty acids, total saturated 18:1 undifferentiated	0.7145 g
Pantothenic acid	0.6475 mg
Phenylalanine	0.0782 g
Copper, Cu	0.2594 mg
Betaine	0.4303 mg
Thiamin	0.0904 mg
Retinol	5.04 g
Methionine	0.0214 g
Iron, Fe	1.4599 mg
Carbohydrate, by difference	30.61 g
Phosphorus, P	81.7028 mg
Folate, total	67.4995 g
Tocopherol, gamma	0.1033 mg
Fatty acids, total saturated 4:0	0.0004 g
Lycopene	7342.815 g
Alanine	0.1092 g
Cholesterol	3.78 mg
Valine	0.0869 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	0.5354 g
Glycine	0.0682 g
Carotene, alpha	1749.2965 g
Glucose (dextrose)	1.6078 g
Fatty acids, total saturated 14:0	0.0613 g
Zinc, Zn	1.1055 mg
Isoleucine	0.0814 g
Maltose	0.0308 g
Tocopherol, delta	0.0011 mg
Fatty acids, total saturated 12:0	0.0199 g
Fatty acids, total polyunsaturated	0.6083 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	0.119 g
Tocotrienol, alpha	0.025 mg
Vitamin A, IU	9485.0099 IU
Folate, DFE	67.4995 g
Tryptophan	0.0228 g
Vitamin C, total ascorbic acid	23.8621 mg
Phytosterols	8.957 mg
Fatty acids, total polyunsaturated 16:1 c	0.0003 g
Galactose	0.6201 g
Fatty acids, total polyunsaturated 18:1 c	0.0065 g
Fatty acids, total saturated 20:0	0.0004 g
Fatty acids, total saturated 6:0	0.0127 g
Starch	0.7392 g
Tyrosine	0.0462 g
Vitamin K (phylloquinone)	57.1576 g
Fatty acids, total saturated	0.9318 g
Histidine	0.0461 g
Fatty acids, total monounsaturated	0.7898 g
Threonine	0.1412 g
Folate, food	67.4995 g
Fatty acids, total polyunsaturated 17:0	0.0001 g
Cryptoxanthin, beta	12.769 g
Vitamin E (alpha-tocopherol)	2.1322 mg
Magnesium, Mg	34.7344 mg
Lysine	0.1055 g
Potassium, K	739.8314 mg
Cystine	0.0536 g
Fluoride, F	6.9166 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 tablespoon	55.062	13.7724	0
Carrot	1	20.5	4.79	0.12
Extra virgin olive oil	1 tablespoon	0	0	0
Celery	2 stalks	20.48	3.8016	0.2176
Rosemary	1 tablespoon	2.227	0.3519	0.0996
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Tomato paste	2 teaspoons	9.02	2.0801	0.0517
Garlic Clove	3	0	0	0
Basil	2	0.4063	0.0468	0.0113
red pepper	2 jars	0	0	0
jalapeno pepper	2	3.2625	0.7312	0.0416
rom tomato	10	0	0	0
beef stock	0.25 cup	42.84	4.6683	2.0223
red onion	3	0	0	0
italian salad dressing mix	1 tablespoon	0	0	0
cabernet sauvignon wine	0.5 cup	0	0	0
parsley sprig	2	0	0	0
sun tomato	0.5 cup	0	0	0
thyme sprig	1	0	0	0
brown sugar substitute	1 tablespoon	0	0	0
nu salt substitute	0.25 tablespoon	0	0	0