Roasted Red Pepper Sauce

This crock pot recipe came from an early edition of Quick Cooking, and I have been making LARGE quantities since. Now is the time of an "embarrassment of riches" of plum tomatoes, so a winter meal of chicken cacciatore brings all those summer flavors back.

• Ready In: 4 hrs 40 mins
• Serves: 12-15
• Yields: 3 containers

Ingredients

• 4  lbs plum tomatoes
• 1  large sweet white onion
• 1 (28 ounce) can tomatoes in puree
• 2 (7 ounce) jars  marinated artichoke hearts
• 3 (7 ounce) jars  roasted sweet red peppers
• 1⁄2 lb fresh mushrooms
• 2 (2 1/4ounce) cans sliced ripe olives
• 1⁄4 cup sugar
• 1⁄4 cup  balsamic vinegar
• 1⁄4 cup extra virgin olive oil
• 3  garlic cloves, minced
• 1  tablespoon dried basil
• 1  tablespoon dried oregano
• 1  teaspoon salt
•  cooked pasta

Directions

1. Coarsely chop plum tomatoes.
2. Chop sweet onion.
3. Drain and chop roasted red peppers.
4. Drain and chop marinated artichoke hearts.
5. Quarter or slice fresh mushrooms.
6. Drain ripe olives.
7. In a 5 quart slow cooker, combine all ingredients except pasta.
8. Use fresh herbs when available.
9. Cover and cook on HIGH for 4-5 hours, until all flavors are blended.
10. When cooled some, use a wand mixer to blend into sauce consistency.
11. Serve over pasta, or browned chicken.
12. Yields approximately 15 cups.
13. Freeze in 6 cup containers for future use.