Put all ingredients in a slow cooker. I like to put the thyme and oregano in whole with branches and all to simmer while the sauce cooks. You can also take the leaves off if you prefer.
Cook on high for 2-3 hours. Check sauce every few hours, if sauce is too watery, take the lid off and continue cooking to allow some of the liquid to evaporate. The longer you cook it, the richer the flavor. This sauce is ready to eat starting at hour 1 but the flavor gets better with time.
When done, use a slotted spoon to take out the thyme and oregano stems.
Serve over your favorite pasta, with my vegan meatballs, or as a dip!
This makes about 7-8 cups, depending on how long you end up cooking it and how much liquid evaporates. For nutrition fact purposes, I am going off of 8 cups. Serving size is ½ cup.
If you don't want to cook this all day in a crockpot you can also put it on the stove in a pot for about 30 minutes.
You can use dried herbs if you do not have fresh however you will use much less as dried are more potent. Start at 1 tablespoon and taste.