SLOW COOKER RED PASTA SAUCE

SLOW COOKER RED PASTA SAUCE image

Yield 4 servings

Number Of Ingredients 14

1-2 teaspoons kosher salt (to taste)
3/4 cup chicken broth (I prefer to make it with "Better Than Bullion" or from scratch if you have the time)
1 (28 ounce) can whole or crushed tomatoes
1 (6 ounce) can tomato paste
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon red pepper flakes or peperoncino flakes (found at an Italian deli)
1 teaspoon sugar
1 teaspoon dried parsley (separated & crushed)
1/2 teaspoon dried basil (separated & crushed)
A handful fresh basil, finely chopped
1/2 cup dry red wine
3 tablespoons of a extra virgin olive oil
1/2 medium sweet onion, diced
4 cloves garlic, minced

Steps:

1.Add tomatoes (crush them by hand if you have whole tomatoes), salt, pepper, chicken broth, tomato paste, red pepper flakes(or peperoncino flakes), sugar, red wine and half the dried parsley and dried basil (crush the spices by hand or using a mortor & pestle to release the natural oils) to slow cooker. Turn on low temperature for at least 2 hours (the longer it cooks, the better the flavor). 2.Meanwhile, over a medium-high heat, add oil to a pan and cook onions until lightly browned (about 10 minutes). About 1 minute before the onions are done, add the garlic (if you add it at the beginning, it will burn). 3.Add onion/garlic mixture to slow cooker. 4.Cook for at least 2 hours (again, the longer you cook it, the better the flavor. 5.About 30 minutes before done, add the other half of the crushed spices. 6.About 5 minutes before done, add the fresh basil. 7.The sauce refrigerates well and tastes even better when re-heated!