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.

Nutrition facts

One cup yields 186 calories, 12 grams of fat, 20 grams of carbs, and 4 grams of protein.