Ingredients
2 28-ounce cans of crushed tomatoes
1 medium onion, finely chopped
3-4 cloves of garlic, minced
4 cups vegetable or chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon sugar
Salt and pepper to taste
Fresh basil, chopped (optional, for garnish)
Directions
1. In a skillet, heat the olive oil over medium heat and sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
2. Transfer the sautéed onions and garlic to your slow cooker. Add the crushed tomatoes, vegetable or chicken broth, dried oregano, dried basil, and sugar.
3. Stir everything together until well combined. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
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