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In a 3-1/2- or 4-quart slow cooker, combine tomatoes, carrots, celery, onion, bell peppers, tomato paste, water, sugar (if using), Italian seasoning, garlic, salt, black pepper and bay leaf.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
Discard bay leaf. Serve the sauce over hot cooked pasta. Sprinkle with Parmesan. If desired, garnish with herb sprigs.