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2 tablespoons olive oil
4 medium onions -- diced (2 cups)
3 medium carrots -- shredded
1 medium green bell pepper -- diced (1 cup)
2 cloves garlic -- finely chopped
8 large tomatoes (8 cups) -- peeled and diced
1 can tomato paste -- (6 ounces)
2 tablespoons packed brown sugar
1 teaspoon salt
2 teaspoons dried oregano leaves
2 teaspoons dried basil leaves
1/2 teaspoon pepper
Heat oil in skillet over medium heat. Cook onions, carrots, bell pepper, and garlic in oil, stirring occasionally, until tender. Place vegetable mixture and remaining ingredients in a 5 quart slow cooker. Cook on high for 8 hours. when sauce is done , divide into 2 cup portions and freeze for later use. Yields 11 1/2 cups.
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