Wednesday, February 29, 2012

Crockpot sun-dried tomato spaghetti sauce

Oh crockpot, how do I love thee? Let me count the ways.

This is a really deep, velvety sauce. The sun-dried tomatoes give it an extra dimension of flavor, and if your kids balk at the mushrooms and carrots, you can puree the whole thing when it's done.

2 large cans of whole tomatoes, with juice (or 4 14.5 oz cans)
1 cup sliced mushrooms
1/2 cup sun-dried tomatoes, the kind packed in oil, chopped
1/2 cup chopped onion
1/2 chopped green pepper
1/4 cup chopped carrots
2 bay leaves
3 minced garlic cloves
2 teaspoons Italian seasoning
1/2 teaspoon salt
sprinkle of crushed red pepper flakes
1 1/2 cups broth or water

Combine all, cook on low for 9 - 10 hours or high for 5 hours. Serve over pasta.

No comments:

Post a Comment