Slow Cooker Marinara Sauce

Ingredients

4 (14.5 oz.) cans diced tomatoes

1 (6 oz.) can tomato paste

1 medium yellow or white onion, diced

2 cloves garlic, minced

2 bay leaves, dried

1 Tablespoon brown sugar (I used dark)

1 Tablespoon dried basil

2 teaspoons dried oregano

2 Tablespoons olive oil

1 Tablespoon balsamic vinegar

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

Directions

1. Combine all ingredients in slow cooker. Set to low and cook 6-8 hours.

2. Remove bay leaves and use a handheld blender to puree until smooth or to your liking.

3. Cool before refrigerating or freezing.

Makes about 8 cups.

This sauce can be kept in the refrigerator for 1 week or in the freezer for 3 months.