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Canning Tomatoes Sauce

Canning Tomatoes Sauce
  • Prep 60 min
  • Total 9 hr 0 min
  • Servings 8
I use less basil and oregano than the original recipe so this can be used in many other dishes. I can always add those again later!
By TBSP Nate
Updated May 6, 2015

Ingredients

  • 2 tablespoons olive or vegetable oil
  • 4 medium onions, diced (2 cups)
  • 3 medium carrots, shredded (2 cups)
  • 1 medium green bell pepper, diced (1 cup)
  • 2 cloves garlic, finely chopped
  • 8 large tomatoes, peeled and diced (8 cups)
  • 1 can (6 ounces) tomato paste
  • 2 tablespoons packed brown sugar
  • 1 teaspoon salt
  • 1 1/2 teaspoons dried oregano leaves
  • 2 teaspoons dried basil leaves
  • 1/2 teaspoon pepper

Steps

  • 1
    Heat oil in 12 inch skillet over medium heat. Cook onions, carrots, bell pepper and garlic in oil, stirring occasionally, until tender.
  • 2
    Place vegetable mixture and remaining ingredients in 5 quart Crock-Pot slow cooker. Cook on high heat setting 8 hours. When sauce is done, divide into 2 cup portions and freeze for later use.

Nutrition Information

No nutrition information available for this recipe
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