2 x 800g cans diced tomatoes
¼ cup tomato paste
¼ cup extra virgin olive oil
1 brown onion, finely chopped
2 cloves garlic, crushed
1 cup basil leaves
Sea-salt flakes and freshly ground black pepper, to season
Put tomatoes, tomato paste, oil, onion and garlic in the bowl of a 5L slow cooker. Stir in ½ of the basil. Place bowl in appliance, cover with lid and cook on low setting for 6 hours.
Remove bowl from appliance, remove lid and season. Stir in remaining basil and serve.
- To store, pour hot sauce into sterilised jars and seal. Store in the fridge for up to 1 week. Or alternatively, cool sauce to room temperature and ladle into labelled zip-lock bags. Seal, expelling air. Freeze flat. Sauce will keep in the freezer for up to 3 months.
- To thaw, put bag in a large bowl and leave in fridge overnight then reheat in the microwave or a large saucepan until hot.