Sun-dried tomato sauce
Ingredients
- 2 15-oz cans tomato sauce
- 1 14.5 oz can chunky Italian-style tomatoes
- 1 cup sliced fresh mushrooms
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- 1/2 cup chopped onion
- 1/2 cup chopped red or green sweet pepper
- 1/4 cup chopped carrot
- 2 bay leaves
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon sugar
- salt, crushed red pepper
- 1.5 cups water
Directions
In a 3.5-4 quart slow cooker, combine all ingredients.
Cover, cook on low-heat setting for 9 to 10 hours, or on high-heat setting for 4.5 to 5 hours. Cook pasta according to package and drain
Remove bay leaves from sauce. Serve sauce over hot cooked pasta. Sprinke with Romano or Paremsan cheese if desired.
From BHG Biggest Book of Slow Cooker Recipes