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10 large tomatoes, peeled (or 2 28 oz. cans whole tomatoes)
5 cloves garlic, chopped
2 tsp. salt
2 large onions, chopped
1 tsp. chili powder
1 tsp. dried oregano
1 tsp. dried thyme
1 Tbsp. sugar (or Succanat)
1 Tbsp. vegan Worcestershire sauce
2 to 3 jalapeno peppers (optional)
1 Tbsp. flour
1 Tbsp. vegetable oil
1 Tbsp. wine vinegar
Place all ingredients except flour, oil, and vinegar in slow cooker and stir well. Cover and cook on low setting for 8 to 10 hours. Remove cover and turn to high setting for last hour to reduce excess moisture. Before removing sauce from slow cooker, stir in flour, oil, and vinegar. Allow to cool. Pour 3 cups of sauce at a time into blender container and blend until smooth. Makes 8 cups.
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