A marinara sauce made in a slow cooker that is spiced just right can’t be beat. The fact that you can make it and take advantage of a slow cooker and walk away after you out in ingredients is a real prize. It’s great on pasta, rice, you can add it to a soups and stews, pour over meatballs or freeze it for later.
This recipe yield 5 cups and I recommend you make a bigger batch than this..because you’ll go through 5 jars pretty quick.
Slow Cooker Marinara Sauce Recipe
- 1 (28 ounce) can diced tomatoes
- 1 (6 ounce) can tomato paste
- 1 tbsp maple syrup
- 1 tbsp balsamic vinegar
- ½ cup water
- 1 onion, diced
- 2 bay leaves
- 4 garlic cloves, minced
- 1 tbsp dry basil
- 1 tsp oregano
- salt & pepper
- Put ingredients in a slow cooker and cook on low for 8 hrs.
- Remove bay leaves and stir well.
note to yourself:
- instead of canned tomatoes you can also use fresh ones,
- will keep in freezer for 3 months and 3 -4 days in a fridge,
- there’s little tomato chunks left, if you want to have it absolutely smooth let the sauce cool down and then blend it with either a counter top blender or a immersion blender.
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