In a fry pan add vegetable oil and saute together the onion, garlic,
green pepper. Cook until onion is
transparent.
Add above ingredients to slow cooker, then add chopped tomatoes, oregano,
basil, parsley,
sugar, salt, ground black pepper, tomato paste and can tomatoes. Cook for 2
to 3
hours on low heat. Stir frequently.
Let sauce cool. Pour sauce into quart size freezer
containers. Store in freezer.
Originally Submitted
2/15/2016
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