1. Roast the garlic

Cut the top off the bulb so all of the cloves are exposed. Drizzle olive oil over the top. Wrap in tin foil and bake in the oven at 400F for 1 hour. Let cool for at least 15 minutes.

1. Sauté Shallot and Onion

Heat the olive oil in a skillet over medium heat. Add chopped onions and shallot, sauté until softened and translucent.

1. Combine Ingredients in Slow Cooker

In the slow cooker, combine the crushed tomatoes, tomato paste, sautéed onions, shallot and garlic (squeeze the entire bulb until all of the garlic comes out), dried oregano, basil, thyme, rosemary, marjoram, red pepper flakes, sugar, salt, black pepper, wine (optional) and bay leaf. Mix everything well.

1. Cook

Set the slow cooker to low and cook for 6-8 hours or on high for 3-4 hours. Slow cooking allows the flavors to meld and intensify

1. Blend

Remove the bay leaf and blend smooth with an immersion blender.

1. Adjust Seasoning

Taste the sauce and adjust the seasoning if needed. If it’s too acidic, you can add a bit more sugar.

1. Finish with Fresh Herbs

Just before serving, stir in the fresh parsley. This adds a burst of fresh flavor to the sauce.