Rustic Marinara Sauce

6 lbs. Roma tomatoes, chopped
1 6-oz. can tomato paste
6 garlic cloves, minced
1 large onion, finely chopped
1 medium red bell pepper, seeded and chopped
1 medium carrot, shredded
2 t. dried basil
1 t. dried oregano
1/2 t. dried thyme
1/2 t. dried marjoram
1/2 t. crushed red pepper flakes

Combine all ingredients in a 6-qt. slow cooker. Cover and cook on low for 7-8 hours.

If desired, use an immersion blender after cooking to brush the tomatoes to desired consistency.

Use immediately or freeze in 1 or 2 c. portions in airtight containers for up to 4 months.

Makes about 12 cups.

The Easy Heart Healthy Cookbook for Slow Cookers, p. 16.