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2 cans crushed tomatoes - (28 oz ea)
2 cans tomato puree -- (28 oz ea)
1 can tomato paste -- (18 oz)
1/4 cup extra-virgin olive oil
1 medium onion -- chopped
4 bay leaves
2 garlic cloves -- sliced
1 tablespoon dry basil
2 teaspoon seasoned salt
1 large carrots - (to 2) -- shredded
Heat oil in slow cooker then add onion and carrot and garlic. Sauté on high until transparent. Add tomatoes and seasonings (basil and seasoned salt) and add 1 can of water (or dry red wine) from the 18 ounce can that had the paste in it. Cook on LOW all day.
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