Thick & Chunky Tomato Sauce With Veggies (Crock Pot)

Lots of vegetables gives this sauce a meat sauce look but isn't. I had friends come over while it was cooking and taste it a thought it was a meat sauce. I great way to get a variety of vegetables into your family without the I don't like that veggie! This freezes well so you can divide into freezer bags for future use (if it lasts). Use on pasta, in stew, bean dishes, top a pizza, or in soups. This can make this on your stove top as well.

• Ready In: 26 mins
• Serves: 20-30
• Yields: 4 quarts

Ingredients

• 3 -4  tablespoons olive oil
• 1  onion, diced
• 1  carrot, diced
• 6  garlic cloves, minced
• 1  stalk celery, diced
• 1  pepper, diced
• 1  large eggplant, peeled and diced
• 1  large portabella mushroom, gills removed and diced
• 3 (28 ounce) cans crushed tomatoes
• 2  tablespoons  dried Italian herb seasoning
• 1  tablespoon sugar
• 1  teaspoon salt
• 1  teaspoon pepper
• 4  fresh basil leaves, roughly torn
• 1  tablespoon fresh parsley, roughly torn

Directions

1. Heat oil in a large deep heavy bottom pot over medium high heat.
2. Add next 7 ingredients and saute till almost tender about 10 minutes stirring frequently.
3. Transfer to a large crock pot add tomatoes, dried seasoning, sugar, salt, and pepper.
4. Cook for 5-6 hours on high stirring ever so often.
5. If it starts to stick to bottom turn to low or finish by adding the fresh herbs.
6. If you`re not around to stir cook on low till desired thickness.