I’ve been making this often. Because it’s so easy and so yummy. I like being able to just throw in a few extra vegetables that look good at the store without much thought. And whenever the eggplant looks nice (which doesn’t happen very often here), I like add it in.
4 cans diced tomatoes                            2 green bell peppers
2 cans tomato sauce                                4 Tbl. brown sugar
2 cans tomato paste                                 garlic
2 medium onions                                      4 tsp. basil
12 ounces mushrooms                           4 tsp. oregano
2 tsp. salt                                                      1 tsp. black pepper
place everything in the crockpot on low for a full day; or high for a half day. Add meat before serving if desired.
I originally found this recipe from Finding Joy in my Kitchen.
And my french bread recipe is here. I follow the recipe and don’t braid it, if I’ll be making it into garlic bread.
