Friday, September 16, 2011

Crock Pot Spaghetti Sauce


It's tomato season! If you frequent farmers' markets or produce stands, this is the time of year to inquire about "second" tomatoes. Those that are bruised, dented, or just not all that pretty. I picked up a small bucket full for $2 and have turned them into a spaghetti sauce for the freezer. It was a simple approach, and my fingers are crossed that it yields a tasty product.

  • 10 tomatoes, cleaned, and chopped;
  • 1/4 cup olive oil,
  • diced onions,
  • diced green peppers (substitute any veggie you like)
  • several good dashes of Italian seasoning mix (or use fresh if you have them)
  • Put in the slower cooker for about 15 hours.

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