4cans of whole plum tomatoes, 14oz / 400g size cans
10crushed or sliced garlic cloves
1.5cupscashew nuts, unroasted, unsalted
1tspsalt, this is fairly reserved, add more if you like
1tspdried basil or mixed Italian herbs
1bunchfresh basil, for serving
Instructions
First, if your cashews are from a big bag and are covered in cashew dust, give them a little rinse.
Put all of the ingredients into the slow cooker.
Cook on high for 3-4 hours or low for 6-8.
Puree the sauce using a stick blender inserted directly into the slow cooker bowl. You will need to blend for up to 5 minutes to completely puree the sauce, depending on your blender's speed.
(If you don't have a stick blender, you could pour the sauce into a jug blender to puree in batches.)
Notes
I really like to use plum tomatoes here because they are a little more flavorful and juicy. If you use normal tinned tomatoes, you might want to increase the salt and/or herbs.