Cooking Time:
8-10 hoursServings:
4-6
Ingredients
6-7 fresh tomatoes, peeled and crushed1 medium onion, chopped
2 green peppers, chopped
1 zucchini, sliced, and 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
- Combine all ingredients in slow cooker EXCEPT pasta and cheese.
- 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.
- Discard bay leaf. Stir well.
Serve over pasta of your choice. Top with mozzarella cheese.
Happy Crocking!
XOXO,
Jenn
I use grated carrot in my sauce as well for a bit of natural sweetness. Just before serving, I take my immersion blender and make my vegetables disappear in the sauce. My son was suspicious of any “chunk” in his sauce other than meat. He is now a teenager and I still do it. LOL