Slow Cooker Roasted Red Pepper Sauce

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Slow Cooker Roasted Red Pepper Sauce

4 pounds plum tomatoes (about 17), coarsely chopped

1 large sweet onion, chopped

1 can (29 ounces) tomato puree

3 jars (7 ounces each) roasted sweet red peppers, drained and chopped

2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and

chopped

1/2 pound fresh mushrooms, quartered

2 cans (2-1/4 ounces each) sliced ripe olives, drained

1/4 cup sugar

1/4 cup balsamic vinegar

1/4 cup olive oil

3 garlic cloves, minced

1 tablespoon dried basil

1 tablespoon dried oregano

1 teaspoon salt

Hot cooked pasta

 

 

 

 

In a 5-qt. slow cooker, combine the first 14 ingredients. Cover and

cook on high for 4 hours or until flavors are blended. Serve over

pasta.

 

Yield: about 15 cups.

 

Source: Taste of Home

Formatted by Chupa Babi in MC: 02.28.07

 

ChupaNote: Add that teaspoon of red pepper flakes with the oil.Double

the onions and use a sweet variety. I use the Kalamata olives and toss

in a handful of capers as well, don't need the salt then. You can also

cook this on Low for 8 to 10 hours, if you want to go to work or do an

over-nighter.

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