SLOW COOKER TOMATO SAUCE
- 1 teaspoon olive oil
- 2 onions, chopped
- 5 garlic cloves, minced
- 2 carrots, finely chopped
- 3 celery ribs, chopped
- 1 green pepper, chopped
- 1 red pepper, chopped
- 2 (28 ounce) cans tomatoes, crushed
- 1 (15 ounce) can tomato sauce
- 4 tablespoons tomato paste
- 1 (10 ounce) can tomato soup
- 2 teaspoons dried sweet basil leaves
- 1 tablespoon parsley
- 1 teaspoon dried oregano leaves
- 1/2 teaspoon thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne
- 1 dash red pepper flakes
Heat oil in skillet; add onions,garlic, celery peppers and carrots.
Saute on high until transparent.
Transfer to slow cooker.
Add remaining ingredients.
Stir to blend together.
Cook on low for 7 to 9 hours.
About an hour before serving time, check and thin with water if necessary.
I love a thick sauce.
Last time I made this I have a large slow cooker; I added a 3rd can of chopped tomatoes.
Set the Slow cooker on Low and let is cook overnight.
Use your processor on the pulse mode to chop your vegetables.
I always try to make it in the summer and add my fresh herbs by the handfull.