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1 large onion -- peeled and quartered
1 green bell pepper -- seeded and cut into 2 inch chunks
2 cans tomato sauce -- (29 ounce)
1 can crushed or diced tomatoes -- (29 ounce)
1 can tomato paste -- (12 ounce)
1/4 cup olive oil
1 bay leaf
3 teaspoons Italian seasoning
1/4 teaspoon ground cinnamon
1/4 cup grated Parmesan cheese
3 tablespoons sugar
Place quartered onion and bell pepper chunks in food processor of blender and liquefy. In a large slow cooker, combine liquefied vegetables with the remaining ingredients. Cook on high for 1 hour. Turn to low heat and cook for 8 hours. Makes about 12 cups (3 quarts) of sauce.
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