3 cans (14.5 oz.) diced Italian style tomatoes
2 cans (6 oz). tomato paste
2 cans tomato sauce (8 oz.)
2 cans cream of mushroom soup (condensed)
1 (4 oz.) can mushrooms
8 oz. light sour cream
1/2 small red pepper - finely chopped
2 T. basil
1/4 tsp. fennel seed
1/2 tsp. onion salt
1 1/2 T. dry minced garlic
1 1/2 tsp. chili powder

Add all ingredients to crockpot. Heat on high for 1 1/2 hours. Turn heat down to low, cook additional 2-3 hours. Let stand 30 minutes before serving. (Sauce will thicken upon standing.)
Serve over pasta, over meatballs (for sandwich), or use as pizza sauce.
Servings = 10-12