2 Tbsp olive oil
1 medium onion
4 cloves garlic, finely chopped
6 ounce can tomato paste
¼ cup red wine
2 (28 ounce) cans WHOLE peeled tomatoes, crushed or blended in food processor or blender
2 Tbsp agave nectar
1 tsp sea salt
¼ tsp pepper
1 Tbsp oregano
1 (3 ounce) portion Parmesan cheese rind
3 Tbsp chopped fresh basil
1.Heat oil in a large saucepan over medium-high heat.
2.Add onion; cook, stirring frequently, for 5-6 minutes or until onion is soft and translucent.
3. Add garlic, continue to stir for 2-3 minutes.
4.Combine onion and garlic with the tomato paste, wine, tomatoes, agave, salt, pepper, and oregano in a slow cooker. Stir to combine. Drop in parmesan cheese rind.
5.Cook on low heat for 8-10 hours.
6.Add basil and stir.
We make a DOUBLE batch of this in our large slow-cooker and freeze in 2-4 cup portion sizes for future recipes. This sauce is great in minestrone soup, over meatballs, and in my chicken Parm!
***Don’t try to buy pre-crushed tomatoes! The best tomatoes are saved for the cans of WHOLE tomatoes and you can’t beat the quality and flavor. Buy them whole and crush them yourself in the blender!