1 (28 oz.) can crushed tomatoes
2 (28 oz. ea.) cans tomato puree
1 (8 oz.) can tomato paste
1 (15 oz.) can diced tomatoes
2 medium sized onions, chopped
5-6 garlic cloves
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1 handful chopped parsley (fresh)
1 handful chopped basil (fresh)
1 tbsp. Italian seasoning (McCormick)
5-6 tbsp. extra virgin olive oil, divided (EVOO)
1 tbsp. salt
1 tbsp. pepper
1/2 cup brown sugar

In a skillet add 3 tablespoons of extra virgin olive oil and chopped (for bigger pieces, mince for smaller) onions. Once golden, add in 4-5 cloves of garlic. When done, place in Crock-Pot.

In the same pan, add 2 tablespoons of extra virgin olive oil (there still should be some left front he onions). Add in chopped green and red bell peppers. Add the rest of the garlic, cook til 3/4 of the way done. Add tomato paste and 1 can of tomato puree. Cook until paste is smooth with puree. Add 1/2 cup of brown sugar and cook until blended. When done, add to Crock-Pot.

Put the remaining can of tomato puree in the Crock-Pot along with crushed and diced tomatoes. Season with salt, pepper, basil, parsley, and Italian seasoning.

Cook on HIGH for 2 1/2 to 3 hours. Turn to LOW and cook for 3 hours.

Total time: 5 1/2 to 6 hours.

Submitted by: Ali DeLynne