Slow Cooker Tomato Sauce

• 1 teaspoon olive oil
• 2 onions, chopped
• 5 garlic cloves, minced
• 2 carrots, finely chopped
• 3 celery ribs, chopped
• 1 green pepper, chopped
• 1 red pepper, chopped
• 3 (28 ounce) cans tomatoes, crushed
• 1 (15 ounce) can tomato sauce
• 4 tablespoons tomato paste
• 1 (10 ounce) can tomato soup
• 1/4 cup chopped fresh basil leaf
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne
• 1 dash red pepper flakes

1. Heat oil in skillet; add onions,garlic, celery peppers and carrots.
2. Saute on high until transparent.
3. Transfer to slow cooker.
4. Add remaining ingredients.
5. Stir to blend together.
6. Cook on low for 9 hours or on high for 6 hours.
7. About an hour before serving time, check and thin with water if necessary.
8. I love a thick sauce.
9. Set the Slow cooker on Low and let is cook overnight.
10. Tip: Use your processor on the pulse mode to chop your vegetables.
11. I always try to make it in the summer and add my fresh herbs by the handfull.

olive oil, onions, garlic, carrots, celery, green pepper, red pepper, tomatoes, tomato sauce, tomato paste, tomato soup, fresh basil, parsley, oregano, thyme, salt, pepper, cayenne, red pepper

Taken from www.food.com/recipe/slow-cooker-tomato-sauce-240802 (may not work)