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Crockpot Tomato Sauce

2 tablespoons olive oil
4 medium onions, diced (2 cups)
3 medium carrots, shredded
1 medium green bell pepper, diced (1 cup)
2 cloves garlic, finely chopped
8 large tomatoes (8 cups), peeled and diced
1 can tomato paste, (6 ounces)
2 tablespoons packed brown sugar
1 teaspoon salt
2 teaspoons dried oregano leaves
2 teaspoons dried basil leaves
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.

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

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