1 ( 16 oz.) can peeled tomatoes, cut up
1 ( 6 oz. ) can tomato paste
1 clove garlic, minced
2 tablespoons minced fresh parsley
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon seasoned salt
Cooked Spaghetti
Grated Parmesan
cheese

In crockpot, combine tomatoes, tomato paste, garlic, parsley, oregano, basil, salt and pepper and seasoned salt.

Cover and cook on Low 6 to 7 hours.
Serve over cooked spaghetti and top with cheese.

Makes about 3 cups

1 (16 oz.) can of tomatoes, cut up
2 tbsp. minced parsley
1 clove garlic, minced
1/2 tsp. dried basil
1 tsp. salt
1/4 tsp. pepper
1 tsp. dried oregano
1 (6 oz.) can tomato paste
1/2 tsp. seasoned salt
1 lb. cooked shelled shrimp
Grated Parmesan cheese
Cooked spaghetti

In a crock pot, combine tomatoes with parsley, garlic, basil, salt, pepper, oregano, tomato paste, and seasoned salt. Cover and cook on low for 6 to 7 hours.
Turn control to high, stir in shrimp, cover and cook on high for 10 to 15 minutes more.

Serve over cooked spaghetti.
Top with Parmesan cheese.

2 tablespoons olive oil
1 small onion, chopped (about 1/2 cup)
1 large clove garlic, finely chopped
1 (35-ounce) can plum tomatoes, with juice
1 teaspoon dried basil
1 teaspoon dried oregano
salt, to taste
freshly ground pepper, to taste

Heat the oil in a medium-size saucepan over medium heat. Add the onion and garlic and cook, stirring, for about 5 minutes until softened. Chop the tomatoes coarsely and add them to the pan along with their juices.
Add the basil and oregano. Bring the sauce to a simmer.