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Crockpot Marinara Sauce

This is my staple marinara sauce. I use it for a dipping sauce for breadsticks, on pasta, lasagna, and artisan style pizza. I double the recipe and freeze it in single serving containers.

Source: cut from an old "Cooking Light" magazine my library was throwing out. (Entered by Teresa Cheely)
Serves: 6 cups or so.
Vegan!

Ingredients

1 cup finely chopped onion

1/3 cup EACH carrot, celery,red bell pepper finely chopped

1 teaspoon fennel seed, toasted

2 teaspoons Slow Dog Basil

1 teaspoon Slow Dog Oregano

3 14.5 oz cans Diced tomatoes or equivalent

1 6 oz can tomato paste

4 cloves garlic minced

1 teaspoon sugar

salt to taste

1 teaspoon Slow Dog Marjoram

1 Tablespoon olive oil

Step by Step Instructions

Combine all ingredients in a slow cooker. Cover and cook on low for 8 hours. This sauce tastes even better the next day.

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