2 (28 oz.) cans crushed tomatoes
2 (28 oz.) cans tomato puree
1 (18 oz.) can tomato paste
1/4 c. extra virginia olive oil
1 med. onion, chopped
4 bay leaves
2 cloves garlic, sliced
1 tbsp. dry basil
2 tsp. seasoned salt
1-2 lg. carrots, shredded

Heat oil in crock pot then add onion and carrot and garlic. Saute on high until transparent. Add tomatoes and seasonings (basil and seasoned salt) and add 1 can of water (or dry red wine) from the 18 ounce can that had the paste in it. Cook on low all day.