Step 1

Place celery, onion, carrot, and garlic in a food processor and chop until fine. Heat 1 tablespoon olive oil in a small skillet over medium heat and cook the vegetables for about 5 minutes, or until tender. Remove from heat and place in a 5-7 quart crockpot insert.

Step 2

Add the crushed tomatoes, tomato paste, chicken stock or water, honey, and all spices to the crockpot insert. Stir to combine. Cover and cook on low heat 8-10 hours.

Step 3

Before serving, taste and add additional salt or pepper as desired.

Step 4

Store in refrigerator for up to 3 days or freeze for up to one month.