Slow Cooker Tomato Sauce

The beauty of slow cooking is that you set it and then forget it. This sauce can be used for many meals. Freeze some,This make them taste great! Fresh herbs are a plus. I have to add that I now make it with our fresh tomatoes; this is perfect at this time of the year

• Ready In: 8 hrs 45 mins
• Yields: 6 quarts

Ingredients

• 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
• 3 (28 ounce) cans tomatoes, crushed
• 1 (15 ounce) can tomato sauce
• 4  tablespoons tomato paste
• 1 (10 ounce) can  tomato soup
• 1⁄4 cup  chopped fresh basil leaf
• 2  tablespoons  chopped fresh parsley
• 1⁄2 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

Directions

1. Heat oil in skillet; add onions,garlic, celery peppers and carrots.
2. Saute on high until transparent.
3. Transfer to slow cooker.
4. Add remaining ingredients.
5. Stir to blend together.
6. Cook on low for 9 hours or on high for 6 hours.
7. About an hour before serving time, check and thin with water if necessary.
8. I love a thick sauce.
9. Set the Slow cooker on Low and let is cook overnight.
10. Tip: Use your processor on the pulse mode to chop your vegetables.
11. I always try to make it in the summer and add my fresh herbs by the handfull.