3 28oz cans Cento Tomato Puree (or your favorite)
1 28oz can Cento Petite Diced Tomatoes (or your favorite)
2 6oz cans of Cento Tomato Paste (or your favorite)
1 7.5oz jar of sundried tomatoes packed in olive oil, and julienned
2 medium red bell peppers, cut into ½” vertical slices
2 medium green peppers, cut into ½” vertical slices
1 large Vidalia onion, cut into 1” wedges
2lb Premio Italian Sausage with tomato, garlic and rosemary (1 single coiled link)
Best Ever Meatballs (I double the recipe for this pot of sauce)
4 cloves of garlic, minced
4 Bay leaves
1 cup chopped fresh basil
4 tbsp chopped fresh oregano leaves, or to taste
2 tbsp fresh thyme leaves
2 tbsp granulated sugar
Preheat the oven to 425°
In a large sauté pan, over medium heat, add the jar of sundried tomatoes with the oil, the red pepper, green pepper, garlic and the onions and cook until crisp tender.
While the vegetables are cooking, add the puree and the paste to the crockpot and set to low. Add the fresh herbs and the sugar.
When the vegetables are ready (you will know because the whole house smells yummy at this point) add them to the sauce and cover.
Cut the sausage into 3-4” pieces and place on a foil cookie sheet. Bake for approximately 15 minutes (this is just to brown them, not cook through) and add to the sauce.
Make the Best Ever Meatballs and them to the sauce.
Cook the sauce for 6-8 hours on low and serve with your favorite pasta and bread.