Here is the original recipe, with my changes for the stove top in bold:
For the stove top:
Brown the onion in olive oil until translucent; add garlic and stir a minute or so. Add ground turkey, cut up into chunks, and remaining ingredients except fresh herbs and parmesan.
Stir gently to keep turkey from breaking up too finely, cover, turn heat down to low and simmer for an hour or more. If it's too liquidy for your taste, take lid off for final 15 minutes before serving.
Season to taste, and serve over pasta. Sprinkle with fresh herbs and Parmesan, if desired.
For the slow cooker:
Coat inside of slow cooker with cooking spray. Put garlic, onion and olive oil in small bowl and microwave 2 minutes at full power, stopping and stirring after the 1st minute. Add all ingredients to slow cooker (minus the turkey) and stir to combine. Break ground turkey into chunks and add to the sauce. Tap down the turkey chunks so they are partially covered in the sauce, but do not stir or break up the turkey chunks. Cover, and cook on low for 6-7 hours. Stir cooked sauce, taste, and add more salt, if needed. Serve over pasta. Sprinkle with freshly chopped parsley or basil and grated Parmesan cheese, if desired.