Garlic Soup – Sopa de Ajo

2 tbsp. olive oil
6 cloves garlic, peeled and crushed
2 slices stale bread, cubed
4 cups chicken broth
1 bay leaf
1 tsp. salt
1 egg

1. In a deep saucepan, heat oil over medium-high heat. Add crushed garlic and bread cubes. Sauté 2 to 3 minutes, or until garlic is golden but not burnt.

2. Remove bread and garlic to a small bowl. Using a fork or a wooden spoon, mash garlic and bread together. Return bread and garlic to saucepan and add chicken broth, bay leaf, and salt. Stir Well. Turn heat to high and bring mixture to a boil. Then reduce heat and simmer for 5 minutes.

3. In a small bowl, beat egg well. Stir into soup and serve immediately.

Slow Cooker Marinara

2-28 oz. cans crushed tomatoes
6 oz. can tomato paste
1/2 cup red wine
1 medium yellow onion
6 garlic cloves, minced
2 whole bay leaves
1 Tbsp. dried basil
1/2 Tbsp. dried oregano
1 Tbsp. brown sugar
1 Tbsp. balsamic vinegar
1 tsp. salt
1/2 tsp black pepper

Cut the onion into a small dice and mince the garlic (or use pre-minced garlic from a jar). Place both in the slow cooker. Also add the crushed tomatoes, tomato paste, brown sugar, balsamic vinegar, bay leaves, basil, oregano, and freshly cracked pepper. Stir well to combine. If your slow cooker tends to lose moisture and dry things out, add 1/2 to 1 cup of water as well.

Secure the lid on your slow cooker and cook on low for 8 hrs.

Remove the lid on the slow cooker, stir the sauce, and remove the bay leaves. Season with salt to taste (I added about 1 tsp). Enjoy over your favorite pasta!