OMG
As stated previously we have tomatoes taking over our back yard. I can not keep up with picking them all. One Monday I was home looking at my counter full of tomatoes and decided I needed to make Marinara sauce with all of them.
So I headed to the internet to find an easy Crock Pot Recipe from Food.com.
I gravitated towards this recipe because it was easy and I had everything.
Ingredients
2 (28 ounce) cans Italian-style crushed tomatoes - I used 10 medium sized fresh tomatoes chopped
1 (6 ounce) can tomato paste
1 large onion, chopped - I used purple onion
8 garlic cloves, finely chopped - I only used 2 because we are not huge garlic fans
1 tablespoon olive oil or 1 tablespoon vegetable oil
2 teaspoons Splenda sugar substitute
1 teaspoon oregano leaves - I used fresh oregano and used 2-3 sprigs
1 teaspoon salt
1 teaspoon pepper
12 cups whole wheat spaghetti
1 (6 ounce) can tomato paste
1 large onion, chopped - I used purple onion
8 garlic cloves, finely chopped - I only used 2 because we are not huge garlic fans
1 tablespoon olive oil or 1 tablespoon vegetable oil
2 teaspoons Splenda sugar substitute
1 teaspoon oregano leaves - I used fresh oregano and used 2-3 sprigs
1 teaspoon salt
1 teaspoon pepper
12 cups whole wheat spaghetti
**I also add some fresh Basil from our garden cut finely and fresh mushrooms
Directions:
1 Mix all ingredients in a 3 1/2 to 6 quart crock pot
.
2 Cover and cook on low 8 to 10 hour or high 4 to 5 hours.
3 Serve over spaghetti.
It was amazing and I froze enough to have for dinners during the week over the next month or so.
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