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4 medium onions, chopped
1 green pepper, seeded and chopped small
8 oz. fresh mushrooms, sliced or 1 can (8 oz. ) sliced mushrooms
3 cans (14. 5 oz. each) diced tomatoes (if you desire a less chunky sauce, use pureed tomatoes instead)
3 cans (15 oz. each) tomato sauce
1/4 c. grated parmesan cheese (plus additional for topping)
3 cloves garlic, peeled and minced
2 T. sugar
3 T. fresh basil, chopped or 1 T. dried basil
3 T. fresh parsley, chopped or 1 T. dried parsley
3 T. fresh oregano, chopped or 1 T. dried oregano
1 T. seasoned salt
1 t. freshly ground black pepper
Put all ingredients in the slow cooker. Put the cover on the slow cooker, but leave a wooden spoon extending out of it, so that the cover will be slightly ajar (this is different from most slow cooker recipes). Cook on low for 8-10 hours, stirring occasionally if you get the chance. This makes a wonderfully chunky sauce that can also be used on pasta. Freeze any extra sauce or refrigerate for another day.
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