Tomato Sauce in Crock Pot

This recipe was created as part of the ZWT 8 Crock Pot challenge where you had to convert a recipe into a recipe cooked in a crock pot. The original recipe was posted by Magpie Diner - Provencal Tomato Sauce (Uses Fresh Tomatoes). The orignal recipe called for 1/3 cup of olive oil which I reduced to 1 tbsp as well as fresh thyme and marjoram, which I switched to chives and parsley. I used roma tomatoes and blended the sauce for a consistent texture

• Ready In: 2 hrs 10 mins
• Serves: 4
• Yields: 5 cups

Ingredients

• 1  tablespoon olive oil
• 1  cup onion, finely chopped
• 2  garlic cloves, minced
• 2  bay leaves
• 11  roma tomatoes, chopped (should yield about 6 cups)
•  salt (to taste)
•  pepper (to taste)
• 2  tablespoons fresh parsley
• 2  tablespoons fresh chives
• 2  tablespoons tomato paste

Directions

1. Heat olive oil in pan and saute onions until translucent, about 7 minutes.
2. Add garlic and saute for another 2 minutes.
3. Add the onion/garlic mixture into crock pot along with bay leaves, tomatoes, salt and peper to taste.
4. Cook in crock pot on high for 90 min and reduce to low for 30 minute.
5. Remove bay leaves.
6. Blend tomatoes with hand blender - this step is optional, if you like a chunky sauce
7. Add fresh herbs of your liking and stir in tomato paste.