Crockpot Spaghetti Sauce

Directions:

1. Rinse your tomatoes and core them. Drop them in a pot of boiling water for one minute.
2. Scoop them out with a slotted spoon and put them in a bowl of ice water. Now the skins will slip off easily.
3. Cut in half (quarters for larger tomatoes) and push the seeds out with your thumb.
4. Add the tomatoes and all the ingredients (except baking soda) to your slow cooker. Cook on low for 10 hours or high for 7 hours. Stir occasionally if possible. The sauce should be reduced by about half.
5. If you want a less chunky sauce, pulse it a few times with an immersion blender or mash it a bit with a potato masher or large spoon. Add the canned tomato paste at this point if you'd like a thicker sauce.
6. Add the baking soda (it will foam a bit), salt and pepper, and additional herbs to taste.
7. Cool
8. Put onto silicone lined trays, add dividers for portions, and pre freeze
9. Freeze Dry
10. Making this one day and then refrigerating it overnight gives it extra flavor
11. Store Appropriately (See Tips and Tricks for storage help)