Go-To Italian Plum
Tomato Sauce
Place all ingredients in the inner pot and stir once. Close the lid and slow cook for 4 to 5 hours. If
desired, make a smooth sauce by blending or mash to desired consistency. Spoon into air-tight
containers and refrigerate or freeze until use.
Makes about 8 cups.
28 oz. can plum tomatoes, with juices
8
Roma tomatoes, quartered
1 large
white onion, peeled, chopped
8 cloves
garlic, peeled, chopped
1 large
carrot, peeled, chopped
34
1 tsp.
ground oregano
1 tsp.
dried basil
1 Tbs.
sugar
1 tsp.
salt
1 tsp.
black pepper