Slowcooker Sweet & Spicy Tomato Sauce

This is the results of "OMG my fridge is packed with a full CSA haul!" when the person I share it with was on vacation.  Normally I'd add carrots and or celery to my sauce, but I'm set on not buying extra veggies given the abundance that I've been getting from the farm.

6 lbs of tomatoes

1 cherry bomb pepper
2 green peppers
3 zucchini/summer squash (~1/2 lb each)
1/4 lb enoki mushrooms
1 onion
1/3 cup olive oil
1 cup Red wine (it's fine if it has turned, or you can use red wine vinegar)
1/4 cup rice vinegar (I used roasted garlic flavor. It's delicious, you could also roast the garlic rather than putting in fresh cloves)
6-8 cloves of garlic (smash prior to putting in so the oils are released)
2 tbs honey or brown sugar for vegans (or more, to taste)
1/2 cup or more fresh basil reserve some for later addition.
1 bay leaf
some: oregano,  dried italian herbs, salt to taste.
Slow cook in crockpot: Low 8-10 hours

Even if you have a casual relationship with your cutting board you'll be a master of this in no time. Quarter tomatoes (I didn't remove skins, some recipes really recommend blanching and removing, but they break down easily in the crockpot and were all farm-fresh, organic and whatnot). Rough chop other ingredients and add along with liquid.
Walk away! Have an awesome day at work, out with friends, whatever.
When you get back hope around hour 6,8 or 10 just remove bay leaf, place the immersion blender into the pot and blend. Taste and add in extra seasoning (I used fresh pink salt here) and fresh basil to taste.

This made three 24 oz. bottles plus two cups... so served that night and bottled the rest for me and to give as gifts. Also, the one cherry bomb just gave it a bit of a roasted flavor. Feel free to add more hot peppers for more of a bang.

Pizza Style - Rocky Mountain Toast!

Warning: This is a whole lot of YUM!

I ate it so quickly, I didn't take a picture, so for now, you'll have to take a word that this slightly messy delight is a quick and easy treat.

Ingredients:

2 slices of bread - I used leftover whole wheat challah - centers of slice removed
2 eggs
non-stick spray (or butter)
shredded cheese (I used about 1/4 cup of 3 cheese pizza blend... but the more the merrier)
tomato sauce (I used barilla roasted garlic, about 3/4 cup)

In advance: prepare the eggs however you like them, I just crack them into a cup so they're ready to pour - having the yokes break after they cook is a super great treat. But if you want scrambled style, you can wisk them up a bit. Also if you'd like to butter your toast - go for it now - BOTH SIDES - I mean do it right if you're going to do it. (because of the cheese, I left out this butter step) cut out the center of the bread. Then...

Over med-high heat, warm a non-stick skillet and spray with non-stick spray. Put the bread in the pan and fill the hole with the eggs, after about 2 minutes, flip the bread and let the other side cook then sprinkle the cheese on top, cook for another minute and slide off on to a plate. Just toss the tomato sauce into the pan to warm quickly, then pour over the toast.

Enjoy!!

Rocky Mountain Toast (which is a campfire treat) is also known as egg in a basket, egg in a hole, one eyed monster, frog in a hole ... amongst other regional names - it's eggs and toast, pre-combined and it's delish. Try it and tell me if you have any great additions!