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Ingredients
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2 (28 oz) cans of whole peeled tomatoes
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1 (15 oz) can tomato sauce
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1 1/2 cup vegetable broth
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3 cloves garlic, minced
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1 onion, diced
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1 red or yellow bell pepper, diced
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2 tbsp tomato paste
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1 1/2 tsp dried oregano
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1 tsp sugar
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1/2 tsp salt
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1/2 tsp pepper
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1/3 cup half and half- add later
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1/3 cup fresh basil- add later
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USE HALF THE RECIPE FOR 2 PEOPLE
Directions
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Crush the tomatoes into chunks and add to a 6 qt crockpot.
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Add tomatoes.
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Stir in tomato sauce, vegetable broth, garlic, onion, pepper, tomato paste, oregano, sugar, salt and pepper until well combined.
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Cover and cook on low for 7-8 hours or high for 3-4 hours. (Can also be done on the stovetop.)
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Puree in blender until desired consistency is reached. Stir in half and half just before serving and garnish with basil. Season with salt and pepper.
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Serve with parmesan cheddar croutons.