• 6-7 fresh tomatoes, peeled and crushed
  • 1 medium onion, chopped
  • 2 green peppers, chopped
  • 2 cloves garlic, minced
  • 1/4 c. grated Parmesan cheese
  • 1 T. quick-cooking tapioca
  • 1 T. dried basil
  • 1 bay leaf
  • 1 tsp. salt
  • hot cooked pasta
  • shredded mozzarella cheese

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  1. Combine all ingredients in slow cooker EXCEPT pasta and cheese.
  2. Cover. Cook on Low 8-10 hours. if the sauce is too watery for you liking, stir in a 6 oz. can of tomato paste during the last hour of cooking.
  3. Discard bay leaf. Stir well.

Serve over pasta of your choice. Top with mozzarella cheese.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

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