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Categories:Viewed: 25 - Published at: 7 years ago
Ingredients
- 2 cans (28 Oz. Size) Whole, Peeled Roma Tomatoes
- 4 cloves Garlic, Pressed (minced Will Work Too)
- 1 Tablespoon Balsamic Vinegar
- 1 Medium Yellow Onion
- 2 Whole Bay Leaves
- 1 Tablespoon Dried Basil
- 1/2 Tablespoons Dried Oregano
- 1 Tablespoon Crushed Red Pepper Flakes
- Salt And Pepper, to taste
Method
- Crush tomatoes with hands in a lined crock pot.
- Add in all other ingredients and stir so that everything is well incorporated.
- Cook on low for 8-10 hours.
- If freezing, allow to cool completely, preferably overnight, before freezing.
- Yields 2 quart-sized mason jars.
- (Recipe adapted from Budget Bytes.)
