Here's a way to use up those extra ripe tomatoes from your garden!
| 3 1/2 to 4 lb. tomatoes, peeled & chopped |
1/4 tsp. dried oregano |
| 1 - 6 oz. can tomato paste | 1/2 tsp. salt & pepper to taste |
| 1/2 cup dry white wine* | 1 tsp. ground fennel |
| 1 large red onion, chopped | 1 Tbs. balsamic vinegar |
| 1 Tbs. olive oil | 1 Tbs. sugar |
| 3-4 cloves minced garlic | 1/4 cup fresh chopped basil |
| 2 tsp. dried basil |
Combine in slow cooker first 11 ingredients. Cook on low 4 hours. Add last three ingredients and cook 1/2 hour. *
Tomato juice can be substituted. This freezes well. Makes 7 cups.