Low Sulfur Marinara Sauce (no onion or garlic)

I am attempting to jot something down to make my life easier. Since I don't eat onions or garlic, I also don't have the luxury of popping open a can of pre-made spaghetti sauce for an easy dinner. When I do make a batch of sauce, I fill my slow cooker and freeze the leftovers for future use. Every time I make a batch it comes out different... and every time it is a little stressful. If the sauce is a bust, it is a big bust. If it turns out awesome, and sometimes it does, well then... that is good. Hopefully, after a bit of trial and error this recipe will be awesome every time.

Rough Draft for Slow Cooker Marinara Sauce (minus onions and garlic)

some, all, or nothing of the following...2-3 roasted red peppers, peeled and chopped (slice red peppers in 1/2 length wise and broil on a  foil lined baking sheet until skin is black. Move to a airtight container while the peppers own steam make it easier to peel off the charcoaled skin once the pepper cool. Remove skin and chop) 
pumpkin puree (not pie filling)
2-3 shredded carrots
2-3 shredded zucchini 



THIS sauce recipe from Closet Cooking, has everything I want in a sauce... It is from a recipe for Lasagna Stuffed Spaghetti Squash. .. It is now my go to for marinara sauce - - I, of course, still quadruple it and simmer it in the slowcooker - - and freeze the surplus for future easy dinners. 

Ingrediants: 
1 T oil
1/2 t red pepper flakes
1/2 t fennel seeds crushed
1 (15 oz) can crushed tomatoes
1 T tomatoe paste (optional)
1 t Italian Seasoning or oregano
1 bay leaf
1/2 t paprika
1 T balsamic vinegar
1 T basil (or 1 drop of basil food grade essential oil)

Throw it all in the slow cooker and cook for 4+ hrs on high or 8+ hours on low - stirring occasionally

(image from http://www.singforyoursupperblog.com/about/ ... but it mostly looks like that, especially if you add ground meat later)