Canning Tomatoes Sauce

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

tablespoons olive or vegetable oil

medium onions, diced (2 cups)

medium carrots, shredded (2 cups)

medium green bell pepper, diced (1 cup)

cloves garlic, finely chopped

large tomatoes, peeled and diced (8 cups)

can (6 ounces) tomato paste

tablespoons packed brown sugar

teaspoon salt

1 1/2

teaspoons dried oregano leaves

teaspoons dried basil leaves

1/2

teaspoon pepper

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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.