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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 8 |
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I love thick, chunky, fresh spaghetti sauce. Nothing I could find was quite what I was looking for so I made this one up one day. Love it! Ingredients:
28 ounces crushed tomatoes |
14 ounces diced tomatoes |
6 ounces tomato paste |
1 medium eggplant, diced |
1 medium onion, diced |
1 lb portabella mushroom, sliced in quarters |
1 (8 ounce) box frozen spinach, thaw and squeeze water out |
5 garlic cloves, chopped |
2 tablespoons sugar |
2 teaspoons basil |
2 teaspoons oregano |
1 teaspoon salt |
3 tablespoons extra virgin olive oil |
1 teaspoon dry crushed red pepper |
Directions:
1. Combine all in crockpot on low for 4-6 hours.
2. OR - Combine all and simmer on stovetop on low for 3 hours.
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