Pasta Sauce with Fresh Tomatoes

Pasta Sauce with Fresh Tomatoes

• 6 cups diced tomatoes (skin on or off, I left it on for this batch) 
• 4 cloves garlic 
• 1 red bell pepper, diced 
• 1 green bell pepper, diced 
• 1 large red onion, diced 
• 1/4 cup fresh basil 
• 2 t. dried oregano 
• 1 t red pepper flake 
• salt and pepper to taste 
• 1 carrot 
• 1/2 cup of sliced mushrooms 
• 2 cooked diced Italian Sausages-casings removed

Directions

1. Combine all ingredients in crockpot. 
2. Cook on low for 6 to 8 hours. 
3. Remove carrot-the carrot removes some of the acidic properties of the tomatoes. 
4. Once ingredients have softened and cooked down by about half, place all ingredients in high speed blender. 
5. Blend just until well combined for a thicker, chunky sauce. Blending longer will make a thinner, smooth sauce. 
6. This is a good time to taste and adjust salt and pepper to your liking. 
7. Allow to cool to room temperature and store in freezer-safe containers

My tomato plants have gone crazy. I am doing my very best not to waste any. I really prefer my sauce to be skin free, but peeling tomatoes is hard work. The skins do not really change the taste of the sauce.