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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! ...MORE+ LESS-

TBSP Nate
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

Hide Images
  • 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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