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2 Lg. Cans Crushed Tomatoes
2 Sm cans of Tomato Paste
(Combine these and separate in half)
2 Lbs. Italian Sausage- Hot or Sweet- no fennel
2 Lg. Yellow Onions- Sliced
2 Lg. Green Peppers- sliced
1 Lg. Red Pepper- sliced
(Combine the onions and peppers)
2 Cloves Garlic- minced
1 tbsp. Oregano
1 tbsp. Basil
Salt/Pepper to taste
In a skillet, brown the sausages. Set aside. In 6 1/2 quart Crock Pot- put a layer of onions and peppers. Then put a layer of sausage. Then another layer of onions and peppers. Pour 1/2 of the tomato sauce over layered mixture. Put remaining sausage for another layer and put remaining onions and peppers for last layer. Put garlic, Oregano, and basil over layered mixture. Pour remaining tomato mixture over layered mixture. The Crock Pot will be FULL! Cover and cook on high for 6 1/2 hours. Stir 1 hour before done. let stand for 30 min. before serving. Serve over Ciabatta bread.
2 Sm cans of Tomato Paste
(Combine these and separate in half)
2 Lbs. Italian Sausage- Hot or Sweet- no fennel
2 Lg. Yellow Onions- Sliced
2 Lg. Green Peppers- sliced
1 Lg. Red Pepper- sliced
(Combine the onions and peppers)
2 Cloves Garlic- minced
1 tbsp. Oregano
1 tbsp. Basil
Salt/Pepper to taste
In a skillet, brown the sausages. Set aside. In 6 1/2 quart Crock Pot- put a layer of onions and peppers. Then put a layer of sausage. Then another layer of onions and peppers. Pour 1/2 of the tomato sauce over layered mixture. Put remaining sausage for another layer and put remaining onions and peppers for last layer. Put garlic, Oregano, and basil over layered mixture. Pour remaining tomato mixture over layered mixture. The Crock Pot will be FULL! Cover and cook on high for 6 1/2 hours. Stir 1 hour before done. let stand for 30 min. before serving. Serve over Ciabatta bread.
