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From Stones River Market

<p>Our recipe this week comes from Mary Ellen Sloane which uses tomatoes which are in ample supply on the Market. You can peel the tomatoes by putting them in boiling water , then ice water.</p>
Source: Mary Ellen Sloane and I Eat Therefore I Cook ( (Entered by John Erdmann)
Serves: Serves 4

10 medium tomatoes, diced
3 bay leaves
2 TBSP olive oil
1 onion, diced
1 carrot, peeled and diced
4 cloves garlic, peeled and minced
2 TBSP Italian seasoning
1 tsp red pepper flakes
2 tsp pepper
1 tsp salt
1 cup low sodium chicken broth

Step by Step Instructions
  1. Preheat broiler. On a baking sheet, toss onion, carrots and olive oil. Broil until onion begins to caramelize, about 15 minutes.
  2. In a slow cooker, add onion and carrot mixture. Mix with the rest of the ingredients. Put lid on slow cooker and turn to low. Cook for 4 hours. Mix and turn on high. Cook for another 4 hours. Turn off slow cooker. Using a hand blender, puree the tomato sauce until no large chunks remain.
  3. If freezing, let cool completely and freeze in heavy duty plastic bags.