Slow Cooked Chunky Tomato Sauce with Mushroom

This is a recipe for a months worth of rich chunky tomato sauce. I realized today that most of what I cook is all guess work when it comes to measurements. The problem with that is, it doesn’t translate very well to a blog! So I broke out my measuring cups and spoons... And I am happy to tell you, that I finally have a recipe after years of making this sauce.  Anyone who has ever tried it, loves it. The mushrooms are optional, I’ve also made this by adding frozen spinach, zucchini or ground beef.  Enjoy!

•  3 28oz Cans of Tomato Puree
•  2 28oz Cans of Diced Tomato
• 1 6oz Can on Tomato Paste 
• 1 Whole Head of Garlic, minced 
• 1 Large Onion, Diced
• 9 Cups of Mushrooms, Quarter
• 3 tbsp of Extra Virgin Olive Oil
• 2 Cups of Parmesan Cheese
• 1/4 Cup Splenda (or sugar)
• 1 1/2 tbsp Dry Oregano
• 3 tbsp Dry Parsley

1. Turn crock-pot to high, add Tomato Puree, Paste and Diced Tomatoes to pot. 

 2. Heat EVOO in large pan. Saute onion and garlic until translucent.  Don't worry if the garlic turns green, it's perfectly normal!

3. Turn heat to low, add mushrooms.  Cover and cook for 10 minutes, stir only once.

4. Add Mushrooms, Parsley, Oregano, Splenda and Parmesan Cheese. Mix well.
5. Mix well and cover. Cook for 1 hour on high, 7 hours on low (no need to stir).  Or 4 hours on high, stir once an hour.

And in the end you will be left with a mushroom sauce that is so hearty and rich in flavor, your husband will say, "I keep forgetting this isn't a meat sauce," like mine did! So now you're saying to me, "what in the world am I supposed to do with all this leftover sauce?!"

Here is what you need:
4 Quart size bags
4 (or 1 will be fine) Left over Chinese soup container

 Place bags into each container and wrap them around the top, making sure not to leave to much air.

Ladle sauce into each container. I put 4 1/2 big spoonfuls in each bag, and still had enough for 1 more bag, but I figured we would eat this for lunch throughout the week.

Remove each bag and seal, removing as much air as possible.

Stack in freezer, and you now have enough homemade sauce for at least 4 effortless dinners!