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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 8 |
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This is my daughter Adrienne's recipe which she sent to me without any amounts or quantities of ingredients. So I have used the amounts that I normally use when making this sauce but after trying it you may adjust amounts to suit your taste. It is delicious and so easy to make. Freezes well. Ingredients:
1 (14 1/2 ounce) can diced tomatoes |
1 (6 ounce) can tomato paste |
1/2 lb mushroom, halved not sliced or whole |
2 -3 garlic cloves, minced |
1 large yellow onion, chopped |
1 (6 ounce) can black pitted, whole olives marinated in red wine vinegar |
1 (6 ounce) jar marinated artichoke hearts, chopped |
2 tablespoons capers |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1 dash red pepper flakes |
Directions:
1. I marinate the olives in the fridge overnight before cooking.
2. Combine all ingredients in crockpot and cook for 8 hours.
3. Salt and pepper seasoning may be corrected before serving.
4. Cooked Italian sausage and/or beef may be added when served.
5. Ladle over pasta and enjoy!
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