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Prep 15min
Total1hr5min
Servings8
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Ingredients
2
tablespoons olive or vegetable oil
1
large onion, chopped (1 cup)
1
small green bell pepper, chopped (1/2 cup)
2
large cloves garlic, finely chopped
2
cans (14.5 oz each) whole tomatoes, undrained
2
cans (8 oz each) tomato sauce
2
tablespoons chopped fresh or 2 teaspoons dried basil leaves
1
tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1/2
teaspoon salt
1/2
teaspoon fennel seed
1/4
teaspoon pepper
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Steps
1
In 3-quart saucepan, heat oil over medium heat. Cook onion, bell pepper and garlic in oil 2 minutes, stirring occasionally.
2
Stir in remaining ingredients, breaking up tomatoes with a fork. Heat to boiling; reduce heat. Simmer uncovered 45 minutes.
3
Use sauce immediately, or cover and refrigerate up to 2 weeks or freeze up to 1 year.
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Slow Cooker Directions: Use 1 medium onion. Substitute 1 can (28 oz) diced tomatoes, undrained, for the 2 cans whole tomatoes. Use 1 can (8 oz) tomato sauce. In 3 1/2- to 6-quart slow cooker, mix all ingredients. Cover and cook on Low heat setting 8 to 10 hours.
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