 |
Prep Time: 15 Minutes Cook Time: 485 Minutes |
Ready In: 500 Minutes Servings: 12 |
|
Best if cooked in slow cooker for several hours, but can be done in as little as two on the stove. May be frozen for use later. Really great over Chicken Parmesan. Also works for vegetarians! Ingredients:
1/4 cup canola oil |
1 medium onion, chopped |
1 (28 ounce) can crushed tomatoes |
1 (8 ounce) can tomato sauce |
1 (10.75 ounce) can tomato puree |
2 1/2 tablespoons garlic powder |
2 tablespoons dried oregano |
2 tablespoons dried basil |
2 tablespoons salt |
2 tablespoons white sugar |
2 teaspoons ground black pepper |
Directions:
1. Heat the canola oil in a skillet over medium heat, and saute the onion until tender.
2. In a slow cooker, mix the onion and remaining oil, crushed tomatoes, tomato sauce, tomato puree, garlic powder, oregano, basil, salt, sugar, and pepper.
3. Cover slow cooker, and cook sauce 8 hours on Low.
|
|