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HW: 286 SW: 253 CW: 167 GW: 150 
Thank you so much for posting this... I travel with my hubby (he is an over the road trucker) and we are limited on refridgerator space. Love the face there are just a few ingredients and that it can go in a crockpot. We plan on going to the store today and I am going to make this. Beef does not agree with me (very gassy after eating it) so I will use ground turkey.
If you have any other recipes with a few ingredients, please let me know.
Thanks.
PSW 259
SW 238 
CW 173
Conditions prior to surgery: diabetes, high blood pressure, acid reflux, sleep apnea, high cholesterol, pcos, joint pain, back pain, mild depression
Life is a book with many chapters...some are hard to get through, some are easy. You have to keep turning the page to get to the next adventure!
We have just enough religion to make us hate,
but not enough to make us love one another. ~Jonathan Swift
Thanks for the recipe ... I have a party tomorrow night and might make these!!
HW: 286 SW: 253 CW: 167 GW: 150 
1 tbsp olive oil
1 onion finely chopped
6 cloves garlic,finely chopped
7 lbs vine ripened tomatoes cut in chunks OR
4 28 oz cans plumIItalian style) tomatoes,drained and coarsley chopped
2 tbsp tomato paste
2 tsp dried oregano
Salt and freshly ground black pepper to taste
In a large heavy pan or dutch oven,heat olive oil over medium low heat.Add onions and cook,stirring often,untilsoftened,about 5 min. Add garlic and cook for 30 to 60 seconds. Add tomatoes,tomato paste and oregano.
;bring to a boil.
Turn to low and simmer,uncovered,over low heat,stirring frequently,until the tomatoes cook down to a thick mass. about 45 min. Taste and adjust seasonings. Makes about 5 cups.
Per 1/2 cup
Cals 90
pro 3 gms
fat 3 gms
carbs 18 gms
Doesn't give a fiber total.
Not,I use canned tomatoes and it cooks very quickly. I usually use tomato puree or something that is already pretty well cooked down.
It is quick and good. I often make a double recipe and freeze the extra. it defrosts quickly and well in the micro.
Good luck,
Holly
Not a sugar crystal in sight.
Thanks
Ginny
what do you wanna be when you grow up little girl? i wanna be a loser and sit on the bench sir! (45 lbs lost pre op) 300lbs starting weight, currently 141lbs! Lowest has been 135lbs and hoping to get back to that.
The only difference was that I mixed the savory ricotta with an egg and baked it to let it set. (1C ricotta with 1 egg, plus seasonongs)
I just now finally took a little out, added a small amount of sauce and heated it in the microwave. I think it just saved my sanity!
Surgery date- Jan 12th, 2011
High weight, 360. Weight at surgery- 344
Congratulations on your 100 pound loss, you deserve it so much!
Thrift stores, honey, they are the answer to transitory clothing
7/18/10: 211lbs, 10/16/10: 174 lbs, 1/21/11: 146 lbs, 4/20/11: 131 lbs. Insulin FREE since 7/2010, "normal" BMI since 12/2010. I'm 31, 5'5", happily married, with a fabulous 3 year old boy, and hope to add to our family in the near future 
ReginaL · 3 replies · 849 views
