Herbed Tomato Sauce

1/4 cup
Olive oil
1 heavy onion, chopped
1/2 pink
Bell pepper, seeds and ribs taken off, and chopped
2 garlic cloves, minced
1 (28-ounce) can beaten tomatoes
1 (6-ounce) can tomato paste
1/2 cup
Dry white wine
2 tablespoons chopped fresh oregano or 2 teaspoon dried
2 tablespoons chopped fresh new basil or 2 teaspoon dried
1 tablespoon chopped fresh new rosemary or 1 teaspoon dried
1 bay leaf
Salt and freshly ground black pepper to taste
1. Warm oil in a medium skillet above medium-high heat. add onion, bell pepper, and
Garlic. Cook, stirring often, for 3 minutes, or right up until onion is translucent. Scrape the
Mixture into the slow cooker.
2. Add tomatoes, tomato paste, wine, 1/2 cup water, oregano, basil, rosemary, and bay
Leaf to the slow cooker, and stir perfectly. Cook on small for 6 to 8 several hours or on high for 3
To 4 hrs, or until greens are gentle.
3. If cooking on small, enhance the warm to large. Cook sauce, found, for 1 hour,
Stirring often, or until marginally thickened. Remove and discard bay leaf, and
Year to taste with salt and pepper.
Observe: The sauce can be written up to 4 times in progress and refrigerated, tightly
Coated. It can on top of that be frozen for up to 3 weeks.