Empirical Baker

Two cans of diced tomatoes, juice and all.

One can of tomato sauce.

One garlic clove, minced

One tablespoon Italian Seasoning, and salt and pepper to taste.

Red Pepper flakes for heat. A shot of vodka if you like.

Put into a 1.5 Quart Slow Cooker. Set on low, or high, it doesnt really matter. Let it cook until bubbling, then let it sit. Really, this type of tomato sauce gets better the longer it cooks.

I would either boil the juice separately, or take the lid off the slow cooker for about 30 minutes towards the end of cooking to let the juices concentrate down to a more sauce like consistency.

You can use this sauce liked jarred sauce. It is about as much sauce as you would need for one pound of meat. I might combine this with a jar of sauce and two pounds of meat for lasagna. Yum!