Roasted Red Pepper Sauce

• 4 lbs plum tomatoes
• 1 large sweet white onion
• 1 (28 ounce) can tomatoes in puree
• 2 (7 ounce) jars marinated artichoke hearts
• 3 (7 ounce) jars roasted sweet red peppers
• 1/2 lb fresh mushrooms
• 2 (2 1/4 ounce) cans sliced ripe olives
• 1/4 cup sugar
• 1/4 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 3 garlic cloves, minced
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 teaspoon salt
• cooked pasta

1. Coarsely chop plum tomatoes.
2. Chop sweet onion.
3. Drain and chop roasted red peppers.
4. Drain and chop marinated artichoke hearts.
5. Quarter or slice fresh mushrooms.
6. Drain ripe olives.
7. In a 5 quart slow cooker, combine all ingredients except pasta.
8. Use fresh herbs when available.
9. Cover and cook on HIGH for 4-5 hours, until all flavors are blended.
10. When cooled some, use a wand mixer to blend into sauce consistency.
11. Serve over pasta, or browned chicken.
12. Yields approximately 15 cups.
13. Freeze in 6 cup containers for future use.

tomatoes, sweet white onion, tomatoes, sweet red peppers, fresh mushrooms, olives, sugar, balsamic vinegar, extra virgin olive oil, garlic, basil, oregano, salt, pasta

Taken from www.food.com/recipe/roasted-red-pepper-sauce-180366 (may not work)