• black pepper Black pepper
  • cherry tomatoes 250g cherry tomatoes, halved
  • dried herbs ½tsp mixed dried herbs
  • fresh basil 3tbsp fresh basil, roughly chopped
  • garlic 5 cloves garlic, minced
  • onion 1 onion, roughly diced
  • salt Salt
  • tomato puree 2tbsp tomato purée
  • tomatoes 2 x 400g tin chopped tomatoes
Add to Shoping List
Order Ingredients Now

How to make it

  1. Add all ingredients to the slow cooker, and cook on low for around 8 hours. Using an immersion blender, blend the sauce until it reaches your desired consistency (mine was fairly smooth but still had some texture). I wanted mine to thicken up a little so I then removed the lid and cooked on high for a further 1 hours, but feel free to skip this step if your sauce is a nice consistency.