Slow cooker napoletana sauce

Ingredients

• olive oil to cover saucepan base
• 3 brown onions, finely chopped
• 4 garlic cloves, crushed
• 1 tablespoon oregano
• 2 teaspoon salt
• 2 teaspoons ground black pepper
• 5g lightly dried basil
• 700g tomato purée
• 1 cup white wine

Optional:

• 500g firm tofu, cut into cubes

Instructions

1. Heat oil in a saucepan over medium heat.
2. Add onion. Cook, stirring, for 4 minutes or until onion has softened.
3. Add garlic, oregano, salt, black pepper, basil, tomato purée and wine into the slow cooker.
4. Move cooked onions into the slow cooker.
5. Optionally add tofu.
6. Mix altogether.
7. Cook on high for 4 hours and 30 minutes.
8. Serve sauce tossed through 750g of pre-cooked pasta of your choice and with vegan parmesan.