If you have the time to make this, you will really be in for a treat, and triple the batch size below, because you will want to have some for later. You can put the extra in a ziploc bag and freeze it or put it in the bottle and store it in the fridge for up to two weeks.

Ingredients:

• 10 roma (plum) tomatoes – peeled, seeded and crushed
• 1/2 small onion finely chopped
• 2 teaspoon minced garlic
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon pepper flakes
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 pinch cinnamon
• 1 good pinch of sugar

Directions:

Put tomatoes, onion, garlic, and olive oil, oregano, basil, pepper flakes, salt, black pepper, sugar, and cinnamon into a slow cooker. Cover, and cook 10 to 15 hours on low. For great taste cook it for 10 hours and it will improve up to 15 hours. You don’t want to go much over 15 hours since the flavor will begin to dull.