Slow Cooker Marinara Sauce

As Barry prepares the summer garden, I’m using up last summer’s frozen tomatoes. Since canning lids were not available back then we froze extra tomatoes with a few peppers and onions thrown into each bag. I dumped those thawed bags in the slow cooker with a few other ingredients, and now I have marinara ready for Cheesy Sausage Penne Casserole. 

Slow Cooker Marinara Sauce

2 (28oz.) cans crushed tomatoes or equivalent amount of frozen tomatoes 

1 6 oz. can tomato paste 

1 yellow onion 

1/2 tablespoon garlic, minced

2 whole bay leaves 

1 Tbsp dried basil +1/2 Tbsp dried oregano (or 1 1/2 Tbsp. dried Italian seasoning)

1 tablespoon brown sugar 

1 tablespoon balsamic vinegar

Salt and pepper to taste 

1. Cut the onion into a small dice and mince the garlic (or use pre-minced garlic from a jar). Place both in the slow cooker. Also add the crushed tomatoes, tomato paste, brown sugar, balsamic vinegar, bay leaves, basil, oregano, salt and pepper. Stir well to combine. If your slow cooker tends to lose moisture and dry things out, add 1/2 to 1 cup of water as well.
2. Secure the lid on your slow cooker and cook on low for 8 hours.
3. Remove the lid on the slow cooker, stir the sauce, and remove the bay leaves. Taste and adjust seasonings as needed.