Ingredients

The following ingredients have 6 Servings
  • 56 oz crushed tomatoes (2 cans of 28 oz)
  • 1/2 cup white onion (diced)
  • 1/2 cup carrots
  • 3 tbsp garlic (minced)
  • 1 tbsp oregano
  • 2 tsp parsley
  • 1 tsp basil
  • 1 tsp thyme
  • salt and pepper to taste
  • optional: red pepper flakes and fresh basil

Instruction

  • Place the carrots and onions in a small blender or food processor and pulse a few times until the vegetables are finely diced.
  • Transfer the carrots and onions along with the other ingredients to a slow cooker reserving the basil leaves for serving if using. Set the slow cooker to high and cook 4 hours (or 8 hours on low).
  • Serve immediately or cool to room temperature and store in glass jars in the refrigerator up to 10 days or freezer up to 180 days.