Slow Cooker Marinara

Have I really not posted new recipes since the summer?  This made me ponder if I had made anything new since the summer.  The answer was yes, but honestly, there have been quite a few "cereal for dinner!" nights in there, too.  I cracked open a few cookbooks this last week when I was *gasp* menu planning, and thought I'd share those recipes along with a few I've stashed away the last few months, as well.

This recipe for slow cooker marinara came from a new blog I've been following called Budget Bytes.  Here is the original post on her site.  This made enough for 3 meals.  We ate one right away, and I froze the other two.  I think the only thing I did differently was to make it smooth with my stick blender when it was done, to please my "no chunk" eaters.  The sauce is so very rich and "real" tasting, compared to many jars and cans, and it made the house smell remarkable all day long!

Ingredients

• 2 (28 oz.) cans crushed tomatoes 
• 1 (6 oz.) can tomato paste 
• 1 medium yellow onion 
• ½ Tbsp minced garlic 
• 2 whole bay leaves 
• 1 Tbsp dried basil
• ½ Tbsp dried oregano 
• 1 Tbsp brown sugar 
• 1 Tbsp balsamic vinegar
• to taste salt & pepper 

Instructions

1. Cut the onion into a small dice and mince the garlic. Place both in the slow cooker. Also add the crushed tomatoes, tomato paste, brown sugar, balsamic vinegar, bay leaves, basil, oregano, and freshly cracked pepper. Stir well to combine. If your slow cooker tends to lose moisture and dry things out, add ½ to 1 cup of water as well.
2. Secure the lid on your slow cooker and cook on low for 8 hrs.
3. Remove the lid on the slow cooker, stir the sauce, and remove the bay leaves. Season with salt to taste (I added about 1 tsp). Enjoy over your favorite pasta!