Homemade Slow Cooker Marinara

Last year, I was working at Whole Foods in addition to my current job, and I managed to save up a nice little stash of money. Since then, my position at WF was eliminated, my rent went up, my TV died, and my electric bill shot up to nearly $200 after a couple of very humid months living on the third floor. Until now, I was pretty comfortable.  Now, I'm trying to do more things from scratch in order to save some money.

I love spaghetti. I'm not going to lie;  I have it a couple times a week. After getting tired of paying anywhere from $3-$7 for a jar of marinara sauce, I decided to try making my own. That way, it would be cheaper, and I could make it just the way I like it: with lots of red wine and chunks of vegetables. My recipe is pretty simple.  Canned crushed tomatoes, sauce, paste, herbs, veggies, wine, and a pinch of sugar. Slow cooker on low while you're at work.  Here's what it looked like when I left this morning:

Eight hours later...

Slow Cooker Marinara

makes a little over a half gallon;  freezes well! 

1 large onion, chopped

1 1/2 cups chopped mushrooms

2- 28oz cans crushed tomatoes

2- 8oz cans tomato sauce

1- 6oz can tomato paste

1 tbsp dried basil

2 tsp dried oregano

1 tbsp dried parsley

1 tsp salt

1 cup red wine 

1 tsp sugar

Throw all of that in the slow cooker, stir, and turn it on low. Cover, and let it alone for 8 hours or so. Turn it off, and add Gardein burger crumbles, or vegan Italian sausage if desired. Serve over pasta, put on pizza, whatever.