Slow Cooker Marinara Sauce

A good marinara sauce is an essential for everyone. I love this one because you just dump the ingredients into a slow cooker then leave it to work it's magic. The slow cooking caramelises the sugar in the tomato and creates a depth of flavour you will never get from store bought pasta sauce.

Ingredients

• 1 medium brown onion ((or white or yellow), diced)
• 2 garlic cloves (, minced)
• 2 bay leaves ((dried or fresh))
• 1 tbsp brown sugar ((or honey))
• 1 tbsp dried basil
• 2 tsp dried oregano
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 cans ((800g/28oz each can) crushed tomatoes (see notes))
• 1 can (170 g / 6 oz) tomato paste

Instructions

1. 1

   Combine all ingredients in a slow cooker. Set for 6 to 8 hours on low.

2. 2

   Optional step: Remove bay leaves, then use a handheld blender to puree until smooth (or to your liking).

3. 3

   Cool before refrigerating or freezing.

4. 4

   Bring a large pot of salted water to boil and add pasta.

5. 5

   Heat olive oil in a pan, add garlic and diced onion, cook until translucent then add 2 cups of Marinara Sauce per 500g/1lb of dried pasta.

6. 6

   Bring sauce to rapid simmer, then add pasta (cooked to just before al dente).

7. 7

   Add 1/4 cup of pasta water and cook for 1 to 2 minutes until pasta is al dente and the sauce has thickened and coats the pasta.

8. 8

   Serves 4 hungry people or 6 normal servings.