1 pound bulk Italian sausage
2/3 cup chopped onion
4 cloves garlic, minced
2 15 ounce can tomato sauce
1 14 1/2 ounce can diced tomatoes, undrained
1 6 ounce can tomato paste
4 teaspoons dried oregano, crushed
1 tablespoon dried basil, crushed
2 teaspoons sugar or no-calorie, heat-stable, granular sugar substitute (Splenda)
1/4 teaspoon ground red pepper
1/2 cup chopped, pitted ripe olives
Vegetable dippers or toasted whole wheat pita wedges
In a large skillet cook sausage, onion, and garlic until meat is brown and onion is tender. Drain fat.
In a 3-1/2- or 4-quart slow cooker stir together sausage mixture, tomato sauce, undrained tomatoes, tomato paste, oregano, basil, sugar, and red pepper.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in olives. Serve with vegetable dippers. Makes 7 cups dip.