Serves 10-12 (or more).
2-26oz boxes POMI chopped tomato (or other canned chopped tomatoes)
2 14-oz cans petite diced tomato
1 8-oz can tomato sauce
1 large onion, diced
2 cloves garlic, minced
1 large green bell pepper, diced
1 large stalk celery, diced
2 Tbsp Dijon mustard
2 tsp dried thyme
1 tsp dried oregano
1 bay leaf
1 tsp kosher salt
1 small rind of Parmigiano-Reggiano cheese (3-4 inches)
Combine all ingredients except the cheese rind in a 5- or 6-quart slow cooker.
Cook on LOW for 6 hours. Add the cheese rind, and cook for an additional 2 hours.
Taste, and adjust seasoning with salt and black pepper, as needed.
Serve hot, or cool completely and freeze in airtight containers.