Instructions: When your summer garden is overflowing with fresh-from-the-vine tomatoes, use the slow cooker to whip up several batches of this sauce to stash in the freezer. If you dont grow your own, try Roma tomatoes from the market. Serve over your favorite pasta, grilled vegetables, chicken, or fish.

MAKES ABOUT 7 CUPS

1. In a 31/2- or 4-quart electric slow cooker, mix together the tomatoes, tomato paste, wine, red onion, olive oil, garlic, dried basil, oregano, salt, and pepper.

2. Cover and cook on the low heat setting 4 to 4 1/2 hours.

3. Stir in the sugar, vinegar, and fresh basil. Increase the heat setting to high and cook, uncovered, 1/2 hour longer to thicken the sauce slightly.

VARIATIONS:
MUSHROOM SAUCE: Along with the sugar, vinegar, and fresh basil, stir in 1 ounce dried porcini mushrooms that have been rinsed quickly under running tap water and coarsely chopped. Cover and cook on the high heat setting 30 to 40 minutes longer, or until the mushrooms are soft.

PUTTANESCA sAucE: Along with the sugar, vinegar, and fresh basil, stir in 1/4 cup drained capers and 3/4 cup coarsely chopped pitted kalamata olives.

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