Overnight tomato sauce

Overnight tomato sauce

• 1 large onion, peeled and chopped
• 2 small carrots, peeled and cut into small dice
• 4 garlic cloves, peeled and grated (microplane!)
• 1 TB olive oil
• 2 small cans or 1 large can of Redpack diced tomatoes
• 1 large can of Wholefoods fire-roasted tomatoes
• 1/4 cup Trader Joes red pepper spread
• 1 TB chopped, preferably fresh rosemary
• 1 TB dark agave nectar

1. In a large, heavy bottom pot, heat the olive oil and fry the onions first. Once translucent, add the carrots and garlic and fry for just a minute.
2. Blend the 3 cans of tomatoes in a food processor and add to the pot.
3. Stir, and add the red pepper spread, and rosemary.
4. Bring to a bubble, and then reduce the heat and cook for 2h on low heat. A third of the liquid should evaporate for a thick sauce.
5. Add the dark agave nectar at the end. Stir and serve.

Slow cooker version:

1. In a frying pan, heat the olive oil and fry the onions first. Once translucent, add the carrots and garlic and fry for just a minute. Turn off the heat.
2. Blend the 3 cans of tomatoes in a food processor and add to the slow cooker.
3. Add in the red pepper spread, rosemary, and fried onions.
4. Cook on low overnight.
5. Add the dark agave nectar at the end. Stir and serve.