Crock Pot Spaghetti Sauce

This is my go-to recipe for "homemade" spaghetti sauce. I'm adding it here for safe keeping. I usually use a big bulk-size can of crushed tomatoes instead of putting canned tomatoes in the blender. Makes a huge batch for freezing but you have to increase all the other ingredients proportionally.

• Ready In: 3 hrs 20 mins
• Serves: 5
• Yields: 5 cups

Ingredients

• 1  onion, diced
• 3  garlic cloves, chopped
• 1  tablespoon butter
• 3 (14 1/2ounce) cans tomatoes
• 3 (6 ounce) cans tomato paste
• 2  cups water
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon dried thyme
• 1  teaspoon  italian seasoning
• 2  bay leaves
• 1  tablespoon dried parsley
• 1⁄8 teaspoon sugar
• 3  tablespoons olive oil

Directions

1. Saute onion and garlic in butter; set aside.
2. Blend tomatoes and tomato paste in a blender until smooth. Stir in onion and garlic.
3. Pour into a slow cooker; mix in remaining ingredients.
4. Heat on high setting for approximately 3 hours, stirring occasionally.
5. Remove bay leaves before serving.
6. *Note: I add 1/4 t. baking soda per quart of sauce to bring out the natural sweetness of the tomatoes.