Instructions

• Add 1small yellow oniondiced, 3clovesgarlicminced, 228 oz cans Hunt's Diced Tomatoes, 16 oz can Hunt's Tomato Paste, 2tablespoonsolive oil, 2bay leaves, 1tablespoondried basil, 1/2teaspoondried oregano, 1teaspoonbrown sugar, Salt and black pepperto taste, and a Dash of crushed red pepper to the slow cooker. Stir to combine and put the lid on.
• Set the slow cooker to Low and cook for 8 hours (preferred). Alternatively, you can cook on High for 2–4 hours if short on time.
• When cooking is complete, turn off the slow cooker, remove the lid, and stir the sauce. Use a spoon to remove and discard the bay leaves.
• If you want a smoother sauce, puree it: either use a hand (immersion) blender directly in the slow cooker until you reach the desired consistency, or transfer the sauce in batches to a countertop blender. If using a countertop blender, let the sauce cool slightly, fill the blender only halfway, hold the lid with a kitchen towel, and vent the lid slightly to allow steam to escape before blending.
• Taste the sauce and season with additional Salt and black pepperto taste, if needed.
• Serve the marinara with pasta, vegetables, layered in lasagna, with meatballs, on chicken or eggplant parmesan, or as a dipping sauce for garlic knots or pizza rolls.
• To freeze: cool the sauce completely, transfer to freezer bags or freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.