Roughly chop tomatoes, filling up the slow cooker bowl until almost full.

Roughly chop leek/onion and garlic and putting into slow cooker bowl.

Pick leaves off basil and oregano and sprinkle over the top.

Season with salt and pepper to taste.

Cook on low for 8 hours, stirring occasionally if needed. Once cooked blitz with stick blender until smooth.

Then pour into sterilized jars. Should get 5-6 jars worth out of one batch.

Please note all measurements are just rough and can be altered to suit.