Tomato sauce - crock pot

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 Bay leaves
2 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

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