Step 1

Add the tomatoes, onions, garlic, jalapeños (if using), basil, parsley, oregano, thyme, crushed red pepper, salt and pepper and 1 tablespoon butter to the bowl of a crockpot. Cover and cook on low for 7 to 8 hours (or 3-4 hours on high) stirring once or twice if possible. After 8 hours remove the onion if you wish (I do, but some people love it left in). Use the back of a spoon or a potato masher to break down the tomatoes. If you like a smooth sauce use an immersion blender to puree the sauce or transfer to a blender or food processor and then return the sauce to the crockpot, leaving the lid off.

Step 2

In a heavy-bottomed sauce pan add the remaining butter, melt butter over medium heat until just browned. Butter will melt, foam, and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan and stir into the sauce. Taste and season with salt and pepper to your liking. If desired stir in the parmesan cheese and fresh basil.

Step 3

If the sauce seems too thin allow it to cook 30 minutes longer with the lid off.