Great recipe. Keep the mess under control by using a slow cooker liner. 6 qt crockpot. I sautéed the onions in a pan on the stove first to get them going then used the crock pot on high for an hour then turned it to low overnight. It makes it a nice rich color with a roasted taste. I used red bell pepper instead of green for a sweeter taste. I have a 3 cup food processor which makes it a breeze once I peeled and coarsely sliced the veggies. Great use for the cheap bruised tomatoes at the produce stand. I cut it down to about 2 1/2 quarts. I reheated it with a small can of paste then gradually adding sauce to desired thickness. Fresh chopped basil and rosemary from the herb garden add character. Worked great with Cheese ravioli.
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Great recipe. Keep the mess under control by using a slow cooker liner. 6 qt crockpot. I...