1 (28-ounce) can crushed San Marzano tomatoes
2 cloves garlic, minced
1 tablespoon tomato paste
1 bay leaf
1 teaspoon dried oregano
½ teaspoon salt
1. Combine all ingredients in the slow cooker, and cook on low for 8 hours.
2. Toss with whole grain pasta or serve as desired, or store in airtight containers in the refrigerator for up to 5 days.
An Oldways recipe and photo
Total Fat: 0g
Saturated Fat: 0g
Total Sugar: 5g (Added Sugar: 0g)