Slow Cooker Fresh Marinara Sauce
Makes approximately 6-8 pints

2 large onions, chopped
2 large carrots, peeled and shredded
1 poblano pepper, chopped
6 cloves garlic, minced
1/2 cup olive oil
16 cups plum tomatoes, seeded, skinned and chopped
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1 tablespoons dried oregano
1/4 cup white sugar
2 tablespoons salt
3/4 teaspoon ground black pepper

Prepare you tomatoes: wash and slit the bottoms of the tomatoes in the shape of an "x".

Boil a pot of water and set a bowl of ice water next to the pot. Put groups of tomatoes in the boiling water for about 30-60 seconds, remove and set in the ice water for a few seconds. Take out of ice water, place on a cutting board and peel back the tomato skins from the "x" on the bottom of the tomato. If the skins don't peel off easily they need to go back in the boiling water for a few seconds more. Continue to do this for all the tomatoes. Once the toatoes are peeled, cut them in half, horizontally. Scoop out the seeds and put the flesh in a measuring cup.

Add the tomatoes to a slow cooker until you have approximately 16 cups. Set the slow cooker to low.

In a large saute pan heat the olive oil and add onion, carrots and poblano pepper. Cook until onion is transparent. Then add garlic, oregano, basil, parsley, sugar, salt and ground black pepper. Cook for an additional few minutes.

Add this to the slow cooker and cook overnight or for a minimum of 7 hours.

Note: I usually start this at about 10pm and then blend it in the morning when I wake up, so it cooks all through the night..your house will smell wonderful!

When the sauce is cookeduse and immersion blender and blend the sauce. If you don't have an immersion blender use a regular blender in small batches and blend the sauce.

Let sauce cool. Pour sauce into 2 quart or 6-8 pint sized glass jars, don't fill all the way to the top because the sauce may expand when frozen or store in fridge if you will be using within a few days.