This is so easy and fast! And good too! All you have to do is to chop up the vegetables, open up some cans of tomatoes, put everything in a slow cooker and it is a go. It is very forgiving. Use whatever brand of tomato products you choose or is available. Try to choose lower sodium products. Use white mushrooms,brown mushroom or portabella mushroom, whole or sliced - whatever is on sale. I like to double the recipe, using one can of diced tomato and one can of whole tomatoes, roughly cut with a scissor, for texture. Start it at night and it is ready in the morning or start it in the morning and it is ready when you get back in the evening.
Ingredients
1/2 cup olive oil2 large carrots
2 onions
6 ounces mushrooms
1 can (28 oz) Muir Glen or Hunts diced tomatoes
1 can (15 oz) S&W Organic tomato sauce
1 can ( 6 oz) Contadino tomato paste
2 tablespoon italian seasoning
2 bay leaves
Preparation
Roughly cut the carrots. Process in food processor until finely chopped. Remove and set aside. Next, place cleaned and stemmed mushroom in food processor and process to a rough chop. Remove and set aside in same bowl as carrots. Quarter onion and process in food processor together with garlic to fine chop. Add to bowl of other chopped ingredients.
Heat oil in large pan. Saute the onions, garlic, carrots and mushrooms until lightly browned. This should take 5 to 10 minutes. Spoon sautéed vegetables into slow cooker. Open the cans of diced tomato, tomato sauce and tomato paste and add to the slow cooker. Add the italian seasoning and bay leaves. Stir to distribute herbs. Cover and cook on low for 6 to 8 hours.
Serve with pasta, use for meatball sauce for spaghetti or in a meatball sub.
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