4 tablespoons olive oil
1 small yellow onion, finely sliced
3 cloves garlic, minced
3 pounds fresh plum tomatoes, cored, peeled, seeded
    and pureed (enough to yield 4 cups)
1/4 cup minced fresh parsley or 1 tablespoon dried parsley
3 tablespoons minced fresh basil or 1 teaspoon dried basil
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
Salt and pepper, to taste

Turn the crockpot on HIGH, and let it heat for 5 minutes. Add olive oil, onion and garlic. Stir and cover. Cook for 1 hour, or until onion is soft and wilted. Uncover and add tomatoes, parsley, basil, oregano, salt and pepper. Reduce heat to low and stir. Cook with the cover off for approximately 4 hours. The sauce is done when it is thick and not watery.

Makes 4 cups.

This recipe yields enough for 1 pound of pasta. It will freeze well up to two months.