SLOW COOKER TOMATO SAUCE (adapted from Williams-Sonoma by Eva Hericks-Bares)
2 tablespoons butter 4 Tablespoons olive oil (2fl oz) 2 large onions, chopped 6 stalks of celery (with greens), chopped 8 cloves garlic, smashed 2 tespoons dried oregano	4 Tablespoons white wine 4 teaspoons red wine vinegar 16 large tomatoes, about 7lbs weight, halved crosswise (NOT peeled), and seeded Salt Fresh ground pepper
1. Melt butter and olive oil in large pan over medium heat. 2. Add chopped onion and celery. Sauté for 6 minutes, stirring regularly. 3 Add garlic and oregano. Cook for 1 minute. 4. Add wine and vinegar, stir to dislodge any browned bits. Transfer contents to a slow cooker then stir in the halved and seeded tomatoes. Add 1 teaspoon salt and several grinds of pepper. Cover and cook on low, approx. 4-5 hours, stirring once or twice. 5. Prepare canning equipment. Before transferring sauce to jars, blend the tomatoes with an immersion blender to desired size (my family likes slightly "lumpy" but no big chunks, though here anyone's personal preference can be fine tuned). Alternately, use a blender or food processor and proceed in batches. Proceed with preferred canning method after all the tomatoes have been chopped/blended.