This has been a standby for us this Lent. It is a hearty and filling sauce and is especially nice with linguine.
2 T. olive oil
2 cloves garlic, minced
1/8 t. red pepper flakes
1 large onion, chopped
2 portobello mushrooms, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 T. dried basil
2 T. balsamic vinegar
2 large cans crushed tomatoes
Heat oil, saute garlic and red pepper flakes until fragrant. Add the onion and saute until begins to soften. Ad the remaining vegetables, spices, 2 teaspoons of salt and saute until the vegetables give off some liquid, about 5 minutes.
Using a slotted spoon, transfer the vegetables to the insert of a slow cooker. Stir in vinegar and tomatoes. Cover and cover on high for 4 hours or low for 8 hours. Season with salt and pepper.
(I puree the sauce at this point and then there are no complaints about the mushrooms or cooked peppers! And it's been a hit with everyone.)
Makes 8 cups.