Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 8 cloves garlic, minced
- 7 pounds tomatoes, hulled and coarsely chopped
- 3 cans (6 ounces each) tomato paste
- ¼ cup chopped fresh oregano leaves
- ¼ cup chopped fresh parsley
- 2 tablespoons granulated sugar
- 2 teaspoons salt
- 1 teaspoon coarse black pepper
- ½ cup thin strips fresh basil leaves
Directions
- In a slow cooker stovetop-safe vessel over medium-high, heat the oil. Add onion and garlic. Cook and stir until onion is clear, and garlic is golden, about 4 minutes.
- Stir in tomatoes, tomato paste, oregano, parsley, sugar, salt, and black pepper. Heat until mixture starts to boil.
- Transfer vessel to slow cooker base.
- Cover slow cooker and cook on HIGH for 4 to 5 hours or LOW for 9 to 10 hours.
- Stir in fresh basil. Cool and place in freezer bags and freeze for up to 6 months.
Makes: 2 1/2 quarts
