Slow Cooker Herbed Mushroom-Tomato Sauce

Ingredients

• 2 14½ oz (435 ml) cans whole tomatoes, cut up
• 3 cups (750 ml) sliced fresh mushrooms
• 1 6 oz (180 ml) can tomato paste
• 1/2 cup (125 ml) chopped yellow onion
• 2 cloves garlic, peeled and minced
• 2 teaspoons (10 ml) dried oregano, crushed
• 2 teaspoons (10 ml) brown sugar
• 1½ teaspoons (8 ml) crushed dried basil
• 1/2 teaspoon (3 ml) salt
• 1/2 teaspoon (3 ml) crushed fennel seeds
• 1/4 teaspoon (1 ml) crushed red pepper flakes
• 1 bay leaf
• 12 oz (360 g) farfalle noodles, cooked and drained

Instructions

In a 4-quart (4 L) slow cooker, combine all ingredients, except cooked farfalle noodles.

Mix well.

Cover the pot and cook on low-heat setting for 8-10 hours.

Turn off the cooker and open the lid. Discard bay leaf. Stir well before serving.

Serve mushroom-tomato sauce over cooked noodles. Enjoy!