Ingredients:

  • 28 oz crushed tomatoes
  • 1/2 cup low-sodium vegetable broth
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp dried Italian seasoning
  • 1/2 tsp granulated sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Combine the 1 tbsp olive oil, 2 tbsp melted butter, diced yellow onion, and minced garlic in the slow cooker.
  2. Stir in the 28 oz crushed tomatoes, 1/2 cup vegetable broth, 1 tsp Italian seasoning, 1/2 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper until the ingredients are fully integrated.
  3. Cover the slow cooker with its lid and set to High for 4 hours or Low for 8 hours until the onions have softened completely.
  4. Turn the slow cooker to the Warm setting or turn it off.
  5. Slowly whisk in the 1 cup room-temperature heavy cream and 1/2 cup grated Parmesan cheese, stirring gently until the sauce is pale, velvety, and smooth.