Ingredients

The following ingredients have 8 Servings
  • 1 cup carrots (, finely chopped)
  • 1 cup celery (, finely chopped)
  • 2 teaspoons chopped garlic ((about 5-6 cloves))
  • 2 ounces fresh basil (, sliced)
  • .5 ounces fresh thyme ((whole stems))
  • .5 ounces fresh oregano ((whole stems))
  • 1 teaspoon crushed red pepper (, optional for a hint of spice)
  • 56 ounces crushed tomatoes (, no salt added)
  • 1 teaspoon sea salt

Instruction

  • Put all ingredients in a slow cooker. I like to put the thyme and oregano in whole with branches and all to simmer while the sauce cooks. You can also take the leaves off if you prefer.
  • Cook on high for 2-3 hours. Check sauce every few hours, if sauce is too watery, take the lid off and continue cooking to allow some of the liquid to evaporate. The longer you cook it, the richer the flavor. This sauce is ready to eat starting at hour 1 but the flavor gets better with time.
  • When done, use a slotted spoon to take out the thyme and oregano stems.
  • Serve over your favorite pasta, with my vegan meatballs, or as a dip!