1 teaspoon granulated sugar, or more to taste (see Tip)
¼ teaspoon salt
In a 3½- or 4-quart slow cooker, combine tomatoes, stock, vegetables, tomato paste, sugar, and salt.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
Tips: If desired, peel tomatoes before chopping. To peel tomatoes, use a sharp knife to cut a shallow X on the bottom of each tomato. Immerse tomatoes in batches, in boiling water to cover. Cook for 30 to 60 seconds or until tomato skins split open. Transfer tomatoes to a large bowl of ice water using a slotted spoon. When cool enough to handle, use a knife or your fingers to peel skin off tomatoes.
If using a sugar substitute in place of sugar, choose Splenda® Sugar Blend. Follow package directions to use product amount equivalent to 1 to 2 teaspoons sugar.