2 tablespoon olive oil
4 each onions, diced (2 cups)
3 each carrots, shredded
1 each green bell pepper, diced (1 cup)
2 each garlic cloves, finely chopped
8 each tomatoes, peeled, diced (8 cups)
1 each tomato paste, can (6 ounces)
2 tablespoon brown sugar, packed
1 teaspoon salt
2 teaspoon oregano leaves, dried
2 teaspoon basil leaves, dried
1/2 teaspoon pepper
Heat oil in skillet over medium heat. Cook onions, carrots, bell pepper, and garlic in oil, stirring occasionally, until tender. Place vegetable mixture and remaining ingredients in a 5 quart crock pot. Cook on high for 8 hours. When sauce is done, divide into 2 cup portions and freeze for later use. Yields 11 1/2 cups.
