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
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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.
