I've promised this recipe to a couple folks, now. So I decided to share it with the world. Or at least the subset of the world that reads the Gazette...
The night before, chop
8 cloves garlic (or buy the pre-chopped kind in the jar)
and put them in your crock pot. Add:
2 cans (28 oz) crushed tomatoes, undrained
1 can (6 oz) tomato paste
1 tablespoon olive or vegetable oil
2 tsp sugar
3 tsp dried basil
1 tablespoon dried oregano
1 tsp thyme
1 tsp salt
1 tsp pepper
The next morning, cook on low all day (at least 8 hours). Then serve over pasta. It also freezes and re-heats well.