FRESH TOMATO MARINARA SAUCE SLOW COOKER RECIPES
NO-PEEL SLOW-COOKER MARINARA SAUCE RECIPE | EATINGWELL
Store-bought pasta sauce just can't compare to homemade marinara--and the slow cooker makes marinara from scratch much easier. This fresh tomato recipe was developed to preserve the summer bounty from your garden or farmers' market; it freezes well for up to 6 months so you can pull out pasta or pizza sauce anytime. Keeping the skins on makes it even easier, plus they contain pectin, which helps thicken the sauce.
Provided by Carolyn Malcoun
Categories Healthy Tomato Sauce Recipes
Total Time 130 minutes
Number Of Ingredients 10
Steps:
- Cut tomatoes in half crosswise. Gently squeeze out the seeds and discard (don't worry if you don't get them all). Mix onion, oil, tomato paste, garlic, oregano, vinegar, sugar and 1 teaspoon salt in a 6-quart or larger slow cooker. Place the tomatoes on top.
- Cover and cook for 2 hours on High or 4 hours on Low.
- Puree with an immersion blender or in a regular blender in batches until chunky. (Use caution when pureeing hot liquids.) Placing the lid askew, cook until thickened, about 3 hours more on High or 6 hours more on Low.
- Season with the remaining 1/2 teaspoon salt and pepper (or crushed red pepper) to taste. Puree further, if desired. Serve hot or let cool completely before refrigerating for up to 5 days or freezing for up to 6 months.
Nutrition Facts : Calories 81.6 calories, CarbohydrateContent 10.3 g, FatContent 3.7 g, FiberContent 2.5 g, ProteinContent 1.7 g, SaturatedFatContent 0.5 g, SodiumContent 231.9 mg, SugarContent 6.7 g
SLOW-COOKER MARINARA WITH FRESH BASIL RECIPE - FOOD.COM
From Cuisine at Home, who recommends this sauce with penne pasta. I used this sauce for one of our favorite recipes, recipe #204310.
Total Time 3 hours 20 minutes
Prep Time 20 minutes
Cook Time 3 hours
Yield 6-7 cups, 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine tomatoes, onion, garlic, salt, and pepper flakes in a 3- to 4-qt. slow cooker.
- Stir in oil. Cover; cook on high-heat setting for 3-4 hours or low-heat setting for 5-6 hours.
- Using a hand-held immersion blender, puree marinara in the slow cooker, or puree the sauce in batches in a regular blender. Stir in basil into pureed sauce.
- Cook marinara to room temperature, then transfer to a container with a tight-fitting lid. Refrigerate sauce up to 1 week or freeze for up to 2 months. Serve marinara over pasta or use as a sauce for pizza.
Nutrition Facts : Calories 75.2, FatContent 4.8, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 153.9, CarbohydrateContent 7.7, FiberContent 2.1, SugarContent 4.6, ProteinContent 1.6
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