Slow-Cooker Pizza Sauce

• 2 cans (12 Oz ) Can Tomato Paste
• 2 cans (8 Oz. Can) Tomato Sauce
• 1/2 cups Water, Or More As Needed
• 1 clove To 4 Cloves Garlic, Peeled And Minced
• 2 Tablespoons Dried Oregano
• 1 Tablespoon Dried Basil
• 1 Tablespoon To 4 Tablespoons Dried Parsley Flakes
• 3 Tablespoons Extra Virgin Olive Oil
• 1 whole Anchovy Fillet
• 1 Tablespoon To 2 Tablespoons Raw Sugar
• 3 Tablespoons To 4 Tablespoons Grated Parmesan, Romano Or Asiago Cheese
• Salt And Freshly Ground Pepper, To Taste

1. Whisk together the tomato paste, tomato sauce, water, garlic, oregano, basil, parsley flakes, olive oil, the anchovy fillet and 1 tablespoon of the sugar in the crock of your slow-cooker until smooth.
2. Place the lid on the slow-cooker, turn it to LOW and let simmer for four hours, stirring every 30 minutes or so to prevent scorching, or until brick red and very thick.
3. You may add extra water by the tablespoonful if it begins thickening too quickly.
4. Stir in the grated cheese and taste.
5. Adjust seasoning (and sugar content) if necessary.
6. Cool completely and portion into single-use portions and freeze until ready to make pizza.

tomato paste, tomato sauce, water, clove, oregano, dried basil, parsley flakes, olive oil, anchovy fillet, sugar, cheese, salt

Taken from tastykitchen.com/recipes/homemade-ingredients/slow-cooker-pizza-sauce/ (may not work)