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Crockpot Veg Spaghetti Sauce

3-28 oz. cans whole peeled tomatos
14-15 oz. can tomato paste
olive oil
3 cloves garlic (minimum), chopped very fine or put through a garlic press
salt
pepper
sugar
1 c. dry red wine
dried basil

Cover bottom of crockpot with about 1/4 inch (or more) puddle of
olive oil. Add tomato paste, garlic, about 2 T of basil, 2 T salt,
and 1 T sugar and the wine. Set crock pot on low.

Meanwhile, drain and discard excess juice from two (only TWO) cans
of whole tomatos. Leave all the juice in 3rd can. Puree tomatos in
blender or food processor (you may have to do this in batches).

Add pureed tomatos to crock pot. Stir it up real good to mix all
the ingridients. Let simmer 6-8 hours. Taste the stuff. Add more
sugar and/or salt as needed.

You can include onion, mushroom, green pepper, etc., as your taste
prefers. Personally, I frequently double or even triple the garlic.

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