Instructions

• If not already prepared, dice the 1 small yellow onion and mince the 3 cloves garlic.
• Add the diced onion, minced garlic, 228 oz cans Hunt's Diced Tomatoes, 16 oz can Hunt's Tomato Paste, 2 tablespoons olive oil, 2 bay leaves, 1 tablespoon dried basil, 1/2 teaspoon dried oregano, 1 teaspoon brown sugar, salt and black pepper to taste, and a dash of crushed red pepper to the slow cooker. Stir to combine.
• Cover the slow cooker. Cook on LOW for 8 hours. (If you prefer, cook on HIGH for 2–4 hours, but LOW yields a richer flavor.)
• When cooking is complete, remove the lid, stir the sauce, and remove and discard the bay leaves.
• If you prefer a smoother sauce, puree it: use a hand (immersion) blender directly in the slow cooker until the desired texture is reached, or carefully transfer the hot sauce in batches to a blender (do not overfill; vent the lid and cover with a towel) and blend until smooth. Return blended sauce to the slow cooker or a pot.
• Taste and adjust seasoning with additional salt and black pepper as needed.
• Serve the sauce with your preferred pasta, vegetables, lasagna layers, meatballs, chicken or eggplant parmesan, or as a dipping sauce.
• To freeze: cool the sauce completely, then pour into freezer bags or freezer-safe containers. Freeze for up to 3 months. Reheat from thawed or gently reheat from frozen after thawing in the refrigerator.