End Of The Summer Harvest Tomato Sauce - cooking recipe

Ingredients

12 large tomatoes, stemmed and quartered (mine were as large as my fist)
20 cherry tomatoes, stemmed
1 large onion, chopped
1 large green pepper, chopped
2 garlic cloves, whole chopped (more or less for taste)
1 cup fresh basil (I use a handful)
1 cup fresh oregano (I use a handful)
1 tablespoon red pepper, for heat (optional- or to taste) (optional)
2 (6 ounce) cans tomato paste
2 cups water
salt and pepper

Preparation

Add all ingredients to crock pot and put on low 6 hours.
Then mash with potato masher and cook on low for 6-8 more hours.
Add more seasonings to taste at his point.
FOR FREEZING- put into freezer containers and freeze.
I do not add meat at this point, I add meat when reheating for dinner.
Notice: I do not skin tomatoes, as I mash them in the sauce.
For a smoother sauce when cool and before freezing run through a sieve or a blender, then put into freezer containers.