Welcome to Freezer Food Friday. Please share a recipe ( that can be frozen for later use ) on your blog and link it below. Thanks you for your participation!
3 28-oz. cans diced tomatoes
1/3cup tomato paste
1 large onion, chopped
4 cloves garlic, minced
1/4 cup pitted kalamata olives, chopped
1/4 cup snipped fresh Italian (flat-leaf) parsley
2 tbsp. capers, drained
1 tbsp. anchovy paste
2 tsp. dried basil, crushed
1/4 tsp. cayenne pepper
1 lb. fresh or frozen cooked shrimp, thawed, peeled, and deveined
1/4 cup pitted kalamata olives, halved
Hot cooked pasta or rice
Shaved Parmesan cheese
In 4- to 6-quart slow cooker stir together undrained tomatoes, tomato paste, onion, garlic, chopped olives, 1/4 cup snipped parsley, capers, anchovy paste, basil, cayenne pepper, 1/4 tsp. salt, and 1/4 tsp. ground black pepper.
Cover and cook on low-heat setting eight to 10 hours or high-heat setting four to five hours.
Remove half of sauce and set aside for additional meals.
If using low-heat setting, turn to high-heat setting. Add shrimp and halved olives to sauce in cooker. Cover and cook five minutes more or until heated through. Serve over hot cooked pasta or rice. Sprinkle with shaved Parmesan cheese.
Makes six servings plus 5 1/2 cups leftover sauce.
Per serving with shrimp: 257 cal, 4 g fat (1 g sat. fat), 94 mg chol, 874 mg sodium, 36 g carbo, 5 g fiber, 20 g pro.