- 1/4 cup [60 mL] extra virgin olive oil
- 1 medium onion, chopped
- 1 or 2 large peeled carrots, shredded
- 2 cloves garlic, sliced
- 2 [28-ounce / 796-mL each] cans crushed tomatoes
- 2 [28-ounce / 796-mL each] cans tomato puree
- 1 [18-ounce / 512-mL] can tomato paste
- 1 [18-ounce / 512-mL] can water or dry red wine [measured into tomato paste can]
- 4 bay leaves
- 1 tablespoon [15 mL] basil
- 2 teaspoons [10 mL] seasoned salt
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- Heat olive oil into a slow cooker; add chopped onion, shredded carrots and garlic slices.
- Saute on 'HIGH' until translucent.
- Add crushed tomatoes, tomato puree, tomato paste, water or dry red wine, bay leaves, basil and seasoned salt.
- Cook on 'LOW' all day.
- Remove bay leaves to serve.
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