Here ya go. I'm not Italian so God knows it's not authentic. Plus I watch salt so I took that into account when making it:
Low Salt, Low Fat Slow Cooker Tomato Sauce
8 oz Portabella Mushrooms
2/3 oz Fresh Oregano
2/3 oz Fresh Basil
10 oz Fresh White Mushroom pieces or slices
1 large Vidalia or other sweet onion
2 cloves of Garlic
8 cups chopped or sliced Plum Tomatoes (about 14 or 15)
16 oz raw Baby Carrots
Finely chop all ingredients and place in slow cooker. If you are using dried herbs rather than fresh, halve the amounts.
Cook for 8 hours in the slow cooker. If not all of the ingredients fit, fit whatever you can in and let it go for an hour. By that time, the ingredients will have cooked down and you should be able to add the remainder.
Once the cooking process is done, turn off the cooker and let it sit with the lid open for about 4 hours in order to let off some liquid. If you don't want to wait, just pour off the liquid, which can be used in a soup.
Puree ingredients (I use a stick blender) until a little chunky.
Makes 48 oz. Serving size is 2 oz.
Number of Servings: 24