|Canned whole tomatoes||56 Ounce (2 cans, 28 ounce each)|
|Onion||1 , finely chopped|
|Carrots||2 , pared and finely chopped|
|Garlic||1 Clove (5 gm), chopped|
|Vegetable oil||2 Tablespoon|
|Sugar||1 1⁄2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
Place tomatoes in batches in blender container; blend until smooth (or puree tomatoes through a food mill).
In skillet, saute onion, carrots and garlic in oil just until tender (do not brown).
Combine all ingredients in crock pot; stir well.
Cover and cook on low setting for 6 to 10 hours.
Remove cover, stir well and cook on high setting for the last hour for a thicker marinara sauce.