- 6-7 fresh tomatoes, peeled and crushed
- 1 medium onion, chopped
- 2 green peppers, chopped
- 2 cloves garlic, minced
- 1/4 c. grated Parmesan cheese
- 1 T. quick-cooking tapioca
- 1 T. dried basil
- 1 bay leaf
- 1 tsp. salt
- hot cooked pasta
- shredded mozzarella cheese
1. Combine all ingredients in crock pot.
2. Cover. Cook on Low 8-10 hours. if the sauce is too watery for you liking, stir in a 6 oz. can of tomato paste during the last hour of cooking.
3. Discard bay leaf. Stir well.
4. Serve over pasta of your choice. Top with mozzarella cheese.
Happy Crocking!
Love,
Crock Pot Girl
Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
