Yield: 9 servings
|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|
Try this sauce over steamed zucchini or spaghetti squash as well as on your favorite pasta.
MAKES ABOUT 9 CUPS
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.