Makes about 8 cups
1 tablespoon extra virgin olive oil ½ pound onions, peeled, finely chopped 6 ounces carrots, peeled, chopped 2 celery ribs, peeled, finely chopped 2 garlic cloves, peeled, finely chopped ½ tablespoon dried basil 1½ teaspoons dried marjoram 1½ teaspoons dried oregano 1 can plum (Italian) tomatoes (35 ounces) 2 cups tomato purée, salt-free if available 1½ tablespoons salt-free tomato paste ¼ cup dry white wine or vermouth ½ teaspoon kosher salt
Calories 133 (11% from fat) • carb. 25g • pro. 5g • fat 2g • sat. fat 0g • chol. 0mg • sod. 639mg • calc. 98mg • fiber 6g
Heat the olive oil in the Cuisinart® 12-inch skillet over medium heat. Add the chopped onions, carrots, celery, and garlic; cook until the vegetables are softened, but not browned, about 5 minutes. Add the basil, marjoram, and oregano; cook until the herbs are aromatic, 2 to 3 minutes longer. Place the cooked vegetables in the ceramic pot of the Cuisinart® Slow Cooker. Add the tomatoes, tomato purée, tomato paste, wine and salt to the slow cooker and stir to blend. Cover and press the on/off button to turn the unit on. Set time to 8 hours and press Simmer; slow cooker will automatically switch to Warm when cooking time has elapsed. For a smoother sauce, use a Cuisinart® Hand Blender or regular blender to purée the sauce to desired consistency.