Layer the ingredients in order in a pint-size jar.
Add contents of jar to a crock pot or instant pot with 7 cups water, 1 6-oz can tomato paste, and 1 14-oz can diced tomatoes.
Pressure cook for 20 minutes (quick or natural release) or slow-cook on low for 6 hours.
Add more salt and pepper to taste, and red pepper flakes if desired.
Delicious served with your favorite crusty bread.
