Now that I am a stay at home mom I am trying to find as many short cuts and tricks to still get a home cook meal on the table without having to leave the park early and spend hours in the kitchen. Learning to master my slow cooker is my personal challenge for 2012. This recipe makes a ton of marinara sauce. I portioned it out and froze it for future meals which helps a ton when you are trying to throw together a quick home cooked meal. Not only is this marinara sauce easy and tasty but, it is the perfect vehicle to hide some extra veggies in the kids meals. We had it one night as written below. There was no revolt which is always a score when introducing a new recipe to my family. The next night I pureed carrots and zucchini and added them into the sauce while reheating it and no one made a peep. This is a great basic sauce which you can use in a ton of different ways and doctor it up to your families taste. Enjoy!
2 tablespoons extra virgin olive oil 2 onions, minced 6 garlic cloves, minced 2 tablespoons tomato paste 2 teaspoons dried oregano 2 anchovy fillets, rinsed patted dry and minced pinch red pepper flakes 1 cup dry red wine 1 28 ounce can crushed tomatoes 1 28 ounce can diced tomatoes, drained 1 28 ounce can tomato sauce 2 tablespoons soy sauce 1/2 cup minced fresh basil 2 teaspoons sugar salt and pepper
Heat oil in skillet over medium high heat. Add onions through red pepper flakes. Cook until onions are soft and slightly browned, ~8-10 minutes. Stir in wine. Scrap up brown bits and simmer until slightly thickened, ~ 5 minutes. Transfer to slow cooker.
Stir crushed tomatoes through soy sauce into slow cooker. Cover and cook for 9 - 11 hours on low or 5 to 7 hours on high.
Before serving stir in basil and sugar. Add salt and pepper to taste.