Crockpot Marinara Sauce

EVOO 

1 onion

2 lg carrots, peeled and grated

4 (or more) cloves minced garlic

1 can (6 oz) tomato paste

1/2 c. red wine

28 oz can crushed tomatoes

15 oz can tomato sauce

3 T Italian seasoning

1 tsp sugar

1-2 bay leaves

dash of crushed red pepper

salt, pepper to taste

Saute onion and garlic in EVOO until tender, seasoning with garlic, salt, and pepper (to taste).  Spoon in tomato paste, stir frequently until paste begins to caramelize (2-3 minutes).  Lower heat to simmer and add wine, scraping up any bits stuck to the bottom of the pan.

Add mixture to crockpot.  Add the rest of the ingredients.  Cook on low 4-8 hours.  Remove bay leaves prior to serving.

Crockpot Tuscan Chicken

3 lbs. boneless skinless chicken breasts

6 cloves garlic, minced

one onion, diced

14 oz can artichoke hearts, drained and quartered

8 oz jar sundried tomatoes, packed in oil

8 oz spinach

salt and pepper, to taste

Place chicken in slow cooker and season with salt and pepper.  Add garlic, onion, sundried tomatoes in oil, and drained artichokes.  Cook on high for 2.5-3 hours or low 3.5-4 hours.

Add the spinach on top and wilt (5-10 min).  Mix together and serve.