Ingredients

2 tablespoons extra virgin olive oil
5 garlic cloves, finely chopped
2 cans (28 ounces each) whole plum tomatoes in purée
10 leaves fresh basil, thinly sliced (chiffonade)
½ tablespoon freshly ground black pepper
1 teaspoon dried oregano
¼ teaspoon fennel seed
3 tablespoons granulated sugar

Instructions

Put the oil in the cooking pot of the Cuisinart® Rice Plus™ Multi-Cooker. Select the Quick Cook function and press Start. Once oil is hot and shimmering, about 2 minutes, add the garlic. Sauté until softened, about 2 to 3 minutes. Add the tomatoes; bring to a boil. Switch the cooker to the Slow Cook function. Stir in the basil, pepper, oregano and fennel. Close the lid and set the timer for 3 hours. Press Start. When two hours have elapsed, stir in the sugar. Close the lid again and let cook for the additional hour. Once the audible tone has sounded to indicate the end of cooking, open the lid. Stir and then let rest for 5 minutes. Serve.

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