Slow Cooker Tomato Sauce
INGREDIENTS 
106 oz. can peeled tomatoes
1/4 cup extra-virgin olive oil
3 tablespoons dried parsley
3 tablespoons dried basil
1 1/2 tablespoons oregano
3 cloves garlic
6 bay leaves
1 1/2 tablespoons salt
1/4 teaspoon pepper
DIRECTIONS 
- 6 quart Slow Cooker needed for this recipe.
- Pour canned tomatoes in the slow cooker. Use an immersion blender to crush the tomatoes.
- Add the remaining ingredients and mix together. Set slow cooker to LOW and cook for 8 to 10 hours.
- Remove the bay leaves from the sauce. The sauce can be used for lasagna, pizza sauce, pasta, etc. You can save the sauce in the freezer for up to 4 months.