1 yellow onion
4 cloves garlic
2 28oz. cans crushed tomatoes
1 6oz. can tomato paste
1 Tbsp dried basil
1.5 tsp dried oregano
1 Tbsp brown sugar
1 Tbsp balsamic vinegar
4 Tbsp butter
1 tsp salt (or to taste)
Dice the onion and mince the garlic. Place both in a 3 quart or larger slow cooker.
Add the crushed tomatoes, tomato paste, basil, oregano, brown sugar, balsamic vinegar, and butter to the slow cooker. Stir everything together well.
Place the lid on the slow cooker and cook on high for four hours or low for eight hours.
After cooking, give it a good stir, then add salt to taste. Start with just ½ tsp of salt and add more if needed (I added 1 tsp). Use the sauce immediately, refrigerate, or freeze for later.
Serving: 1 cup | Calories: 77kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Sodium: 393mg | Fiber: 1g

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