from Bethany

2 tablespoons olive oil
1 large yellow onion, chopped
2 garlic cloves, minced
As many tomatoes as you want to use up, seeded and chopped
1/2 cup dry red wine
1 to 2 teaspoons packed light brown sugar, to your taste
1 bunch fresh basil, chopped
1 teaspoon dried oregano, chopped
1 teaspoon salt
1/2 teaspoon freshly ground pepper.

Add all ingredients to a 4 or 6 quart slow cooker. Cover and cook on low for 6 hours. Puree using an immersion blender, or allow to cool and puree in a blender or food processor. If you like a thicker sauce, cook until the sauce reduces to the texture you like. Use within a week, or freeze for winter use!

Variation – leave the sauce chunky instead of pureeing.