Turn crock-pot on high.
Place crushed tomatoes, sea salt, oregano, and garlic in crock-pot.
Drain diced tomatoes and add to crock-pot.
Drain and mince capers, add to crock-pot, and blend.
Finely chop olive slices, add to crock-pot, and blend.
Pour olive oil from the anchovy can, plus the two Tablespoons of olive oil, into the crock-pot, keeping the anchovies in reserve.
Finely chop anchovies and add to crock-pot, blending in.
Add Montreal steak seasoning.
Stir all ingredients thoroughly.
Cook on high for 30 minutes, stir and drop temperature to low.
Cook an additional 45 minutes, stir again and check for flavor. If needed, add more steak seasoning to taste.
Cook for an additional hour.
Serve while hot or let cool for a bit and refrigerate up to a week in glass jars.
Serve with pasta, poultry, veggies, or meats.
Yields 48 ounces. We pour the sauce into Ball/Mason jars and refrigerate up to a week if not serving it right away.