Ingredients
12
12 servings
- •2 tablespoons olive oil
- •¼ cup finely chopped onion
- •3 tablespoons minced garlic, or more to taste
- •3 (14.5 ounce) cans tomato sauce
- •1 (6 ounce) can tomato paste
- •1 tablespoon red wine
- •1 tablespoon balsamic vinegar
- •1 tablespoon ground basil
- •1 teaspoon salt
- •1 teaspoon ground black pepper
- •1 teaspoon dried cilantro
- •1 teaspoon chili powder
- •1 teaspoon ground paprika
- •1 teaspoon ground oregano
- •2 large bay leaves
- •1 pinch white sugar
- •1 pinch ground cinnamon
Instructions
- Heat olive oil in a skillet over medium heat. Saute onion and garlic in the hot oil until soft, about 5 minutes. Transfer to a slow cooker.
- Add tomato sauce and tomato paste to the slow cooker and set temperature to Low. Cook and stir until the paste melts, 3 to 4 minutes. Add wine, vinegar, basil, salt, pepper, cilantro, chili powder, paprika, oregano, bay leaves, sugar, and cinnamon; stir until well combined.
- Cover, and cook, stirring once in a while, until reduced, 6 to 8 hours. Remove bay leaves and serve.
Nutritional Facts
Per 12 servings
- Calories: 40
- Carbohydrate: 4g
- Fat: 2g
- Fiber: 1g
- Protein: 1g
- Sugar: 2g
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