Yield: 1 Servings
Measure | Ingredient |
---|---|
2 cans | (28 oz.)crushed tomatoes |
2 cans | (28 oz.) tomato puree |
1 can | (18 oz.) tomato paste |
¼ cup | Extra virginia olive oil |
1 medium | Onion; chopped |
4 \N | Bay leaves |
2 \N | Cloves garlic; sliced |
1 tablespoon | Dry basil |
2 teaspoons | Seasoned salt |
1 large | (Or 2) Carrots; shredded |
Heat oil in crock pot then add onion and carrot and garlic. Saute on high until transparent. Add tomatoes and seasonings (basil and seasoned salt) and add 1 can of water (or dry red wine) from the 18 ounce can that had the paste in it. Cook on low all day.
Posted to recipelu-digest Volume 01 Number 403 by James and Susan Kirkland <kirkland@...> on Dec 26, 1997