Written by Robbie Ferguson, on February 01, 2008

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So how do we fight the evil processing plants?  We make our spaghetti sauce ourselves.  From scratch.

And the two secrets that the mass manufacturers don't want you to know?
1) It's cheap, and 2) it's easy. 

Ingredients:

• 9-10 large, ripe tomatoes
• 1 Green Pepper
  
• 1/2 cup red wine
• 2 Small Cans Tomato Paste
• As many garlic cloves as you have tomatoes
• Sea salt
• Fresh crack pepper
• 2 tsp Basil
• 1 tsp Oregano
• 1 lb Ground Beef if desired

Directions:

Wash and dice your tomatoes.  We're not going for perfectly diced tomatoes here; we just want to ensure that no skins are going into our sauce that are larger than the size of a dime.

Pour 1/2 Cup red wine into your slow cooker and place on high temperature setting.

Add your diced tomatoes.

Mince your garlic cloves and toss them into the slow cooker as well.

Chop your green pepper very fine and add it. 

Add a few pinches of sea salt, and some freshly cracked pepper to taste.

In your mortar and pestle, bash up the basil and oregano and add it to the slow cooker.

Fold all the incredients together.  Cover, and let sit on high for two hours.

After two hours has passed, carefully mash up the mix with a potato masher.  Don't let it slosh; tomato can burn very badly.  Just move slowly and be careful.

Add two cans of tomato paste and stir it in well so it becomes part of the liquid.

Re-cover the sauce and let it cook for a few hours, until it has reduced down to the thickness you desire.  Be mindful to stir it occasionally; about once an hour.

Add other ingredients, such as ground beef, as desired.

The natural sweetness of the fresh tomatoes will give you a delicious, flavorful sauce that is perfect on pasta, pizza, or as a base for other sauces. 

Published in : Recipes, Slow Cooker / Crock Pot Recipes