This recipe for Spaghetti Sauce in the Crock Pot, by Julie McLean, is from The Catt Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 medium onions, chopped 1 c. chopped green pepper 1/2 c. chopped celery 1-1/2 tsp. chopped garlic 2 T. oil 1/2 c. water 3 cans diced tomatoes 2 6-oz. can tomato paste 3 tsp. dried parsley 2 tsp. dried basil 2 tsp. dried oregano 1/2 tsp. dried marjoram 2 tsp. sugar 1/2 tsp. salt 1/4 tsp. black pepper
Heat the oil in a frying pan. Add onion, green pepper, celery, and garlic and cook until vegetables are tender. Meanwhile, combine water, tomatoes, tomato paste, herbs, sugar, salt, and pepper in the crock pot. Add vegetable mixture. Cook over low heat for 4 to 5 hours.
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