Tomato mushroom sauce

9 servings

Ingredients

Quantity Ingredient
28 ounces Canned crushed tomatoes with puree
28 ounces Canned diced peeled tomatoes
6 ounces Canned tomato paste
1 medium Onion; chopped
2 Garlic cloves
Crushed through a press
1 tablespoon Dried basil
½ teaspoon Dried oregano
¼ teaspoon Freshly ground pepper
½ pounds Fresh white mushrooms; sliced
½ teaspoon Sugar
Salt

Directions

Try this sauce over steamed zucchini or spaghetti squash as well as on your favorite pasta.

MAKES ABOUT 9 CUPS

1. In a 31/2-quart electric slow cooker, mix together the crushed tomatoes, diced tomatoes with their liquid, tomato paste, onion, garlic, basil, oregano, pepper, and mushrooms. 2. Cover and cook on the low heat setting 61/2 to 7 hours. Mix in the sugar and season with salt to taste.

Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton Converted by MM_Buster v2.0l.

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