Cugina Family Marinara – Jen Pribaz
2 cans of tomatoes (Organic Muir Glen are the best!) -either diced or crushed
1 can of tomato paste and an equal amount of water
Olive oil (some people like "classico" versus extra virgin - I haven't decided) -a couple T's -?4
Basil, Parsley -(?palm-full of each)
Salt -(small palm-full)
Garlic - 2 Cloves (either half and take out (optional) or mince and leave in - I leave it in)
1 t. of Sugar - to cut the acidity of the tomatoes
Put all ingredients in the crock pot and stir until paste blends. Set on high (with lid) for at least 4 hours or until thickened. At this point you can decide if it needs more oil, or spices. If the sauce tastes like "hot tomatoes" then you need to add accordingly. Set to low until dinner with lid cocked to let air out.
Optional: sauce generally comes out better when simmered with meat. My grandmother uses salt pork - not the healthiest choice.