Tomato mushroom sauce

Yield: 9 servings

Measure Ingredient
28 ounces Canned crushed tomatoes with puree
28 ounces Canned diced peeled tomatoes
6 ounces Canned tomato paste
1 medium Onion; chopped
2 \N Garlic cloves
\N \N Crushed through a press
1 tablespoon Dried basil
½ teaspoon Dried oregano
¼ teaspoon Freshly ground pepper
½ pounds Fresh white mushrooms; sliced
½ teaspoon Sugar
\N \N Salt

Try this sauce over steamed zucchini or spaghetti squash as well as on your favorite pasta.


1. In a 31/2-quart electric slow cooker, mix together the crushed tomatoes, diced tomatoes with their liquid, tomato paste, onion, garlic, basil, oregano, pepper, and mushrooms. 2. Cover and cook on the low heat setting 61/2 to 7 hours. Mix in the sugar and season with salt to taste.

Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton Converted by MM_Buster v2.0l.

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