(Easy) Crock-Pot Marinara Sauce

Ingredients

Makes about 6 cups of sauce

2 (28 oz.) cans, whole, peeled tomatoes (I used San Marzano tomatoes)

1 cup oil-packed sun-dried tomatoes, drained and finely chopped

4 garlic cloves, peeled and crushed

2 tablespoons tomato paste

2 teaspoons dried basil

1 teaspoon salt

¼ teaspoon ground black pepper

¼ teaspoon sugar

¼ teaspoon of red pepper flakes (adjust to taste)

4 tablespoons oil from the sun-dried tomatoes jar (or olive oil)

Directions

Add all ingredients to the bowl of a slow-cooker and give a good stir.

Cover and cook on low for 7 to 8 hours (or on high 3 to 4 hours), stirring once or twice if possible.

Once cooked, use a potato masher (or the back of spoon) to break down the tomatoes. If you like a smoother sauce use an immersion blender to puree it (or transfer to a blender or food processor.)

Take a taste and adjust seasoning as needed.

If the sauce seems too thin, allow it to cook for a further 30 minutes on high with the lid off.

The sauce can be refrigerated up to 5 days.