Ingredients:
3 cans (28oz each) low-sodium diced or crushed tomatoes
2 onions, finely chopped
1 head of garlic, peeled and finely chopped
1 tablespoon dried basil
1 tablespoon dried oregano
¾ teaspoon dried thyme
2 bay leaves
½ teaspoon crushed red pepper
1½ teaspoons dried rosemary
1 cup red wine (optional)
1
Directions:
2
1.Wash hands well with soap and warm water. Wash produce well and chop as directed.
3
2.Put all ingredients in a crockpot, cover with lid vented slightly.
4
3.Set temperature to low and leave to cook overnight or 8-12 hours.
5
4.Serve with pasta or on top of homemade pizza. Refrigerate for up to one week or freeze for up to three months.
Ingredients
Ingredients:
3 cans (28oz each) low-sodium diced or crushed tomatoes
2 onions, finely chopped
1 head of garlic, peeled and finely chopped
1 tablespoon dried basil
1 tablespoon dried oregano
¾ teaspoon dried thyme
2 bay leaves
½ teaspoon crushed red pepper
1½ teaspoons dried rosemary
1 cup red wine (optional)
Directions
1
Directions:
2
1.Wash hands well with soap and warm water. Wash produce well and chop as directed.
3
2.Put all ingredients in a crockpot, cover with lid vented slightly.
4
3.Set temperature to low and leave to cook overnight or 8-12 hours.
5
4.Serve with pasta or on top of homemade pizza. Refrigerate for up to one week or freeze for up to three months.