You’ve heard it said that the best spaghetti sauces are simmered all afternoon. If that’s true, why not let the slow cooker do the cooking for you? This sauce takes 5 minutes to make and is loaded with vitamins. Make a double batch and freeze half for another day.

Ingredients

　　2 carrots, chopped

　　2 celery stalks, chopped

　　1 yellow onion, chopped

　　1 red bell pepper, chopped

　　2 large cloves garlic, minced

　　2 (28-ounce) containers whole peeled tomatoes, drained and crushed with your hands

　　2 tablespoons tomato paste

　　1 bay leaf

　　1 teaspoon dried oregano

　　1/2 cup fresh basil, chopped

　　1/2 teaspoon salt

　　1/8 teaspoon freshly cracked pepper

　　Combine all the ingredients in slow cooker and cook on low for 6 hours. Remove the bay leaf. Blend with an immersion blender to the desired consistency. Adjust the seasonings to taste.

　　Reprinted with permission from The Yummy Mummy Kitchen: 100 Effortless and Irresistible Recipes to Nourish Your Family with Style and Grace © 2013 by Marina Delio. Reprinted with permission by HarperCollins Publishers.Buy the full book from Amazon.