CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Crockpot, Sauces |
1 |
Servings |
INGREDIENTS
2 |
cn |
(28 oz.)crushed tomatoes |
2 |
cn |
(28 oz.) tomato puree |
1 |
cn |
(18 oz.) tomato paste |
1/4 |
c |
Extra virginia olive oil |
1 |
md |
Onion; chopped |
4 |
|
Bay leaves |
2 |
|
Cloves garlic; sliced |
1 |
tb |
Dry basil |
2 |
ts |
Seasoned salt |
1 |
lg |
(Or 2) Carrots; shredded |
INSTRUCTIONS
Heat oil in crock pot then add onion and carrot and garlic. Saute on high
until transparent. Add tomatoes and seasonings (basil and seasoned salt)
and add 1 can of water (or dry red wine) from the 18 ounce can that had the
paste in it. Cook on low all day.
Posted to recipelu-digest Volume 01 Number 403 by James and Susan Kirkland
<kirkland@gj.net> on Dec 26, 1997
A Message from our Provider:
“Ask \”What would Jesus do?\” Apply the answer!”