Slow Cooker Marinara Sauce

From inthekitchenwithkath.com

(Adapted from a recipe on the Budgetbytes.com blog)

You can certainly omit the extra step of sautéing the onion, if you prefer. Simply put all of the ingredients except the salt or soy sauce in your slow cooker and cook on low for 8 hours. Then taste and add salt or soy sauce to taste. I'd still use the olive oil, but you could omit it.

Makes about 7 cups

2 tablespoons olive oil

1 medium yellow onion, diced

2 (28 oz) cans crushed tomatoes

1 (6 oz) can tomato paste

6 cloves garlic, minced or pressed into the sauce in the slow cooker

2 whole bay leaves

1 tablespoon dried basil

½ tablespoon dried oregano

1 tablespoon brown sugar (or maple sugar or mild honey)

1 tablespoon balsamic vinegar

½ teaspoon red pepper flakes

½ cup water

A few grinds of black pepper

1 tablespoon tamari sauce (or 1 teaspoon Kosher salt)

1. Heat the oil over low heat in a skillet. Add the onion. Cook, stirring occasionally, until the onion has softened but has not yet started to brown. This will take about 10 minutes.

2. Put the onion with the oil into the slow cooker. Add all of the other ingredients except the tamari sauce.

3. Stir all of the ingredients together; cover and cook on low for 8 hours.

4. Stir, remove the bay leaves and taste for seasoning. Add the tamari sauce (or Kosher salt) if desired.