Slow-Cooker Marinara With Fresh Basil

• 4 lbs roma tomatoes, chopped (12 cups)
• 1 cup diced onion
• 6 garlic cloves, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon red pepper flakes
• 1/4 cup extra-virgin olive oil
• 1/2 cup fresh basil leaf, chopped

1. Combine tomatoes, onion, garlic, salt, and pepper flakes in a 3- to 4-qt. slow cooker.
2. Stir in oil. Cover; cook on high-heat setting for 3-4 hours or low-heat setting for 5-6 hours.
3. Using a hand-held immersion blender, puree marinara in the slow cooker, or puree the sauce in batches in a regular blender. Stir in basil into pureed sauce.
4. Cook marinara to room temperature, then transfer to a container with a tight-fitting lid. Refrigerate sauce up to 1 week or freeze for up to 2 months. Serve marinara over pasta or use as a sauce for pizza.

roma tomatoes, onion, garlic, kosher salt, red pepper, extravirgin olive oil, fresh basil leaf

Taken from www.food.com/recipe/slow-cooker-marinara-with-fresh-basil-421371 (may not work)