MARINARA SAUCE SLOW COOKER RECIPES

SLOW-COOKER MARINARA RECIPE | MYRECIPES

Slow-Cooker Marinara Recipe | MyRecipes image

Freeze marinara for up to 3 months.

Provided by Deb Wise

Total Time 9 hours 0 minutes

Yield Serves 12 (serving size: about 1/2 cup)

Number Of Ingredients 13

Ingredients

3 tablespoons extra-virgin olive oil
3 cups chopped onion
¾ cup diced carrot
½ cup diced celery
¼ cup minced garlic
3 tablespoons chopped fresh oregano
¼ teaspoon crushed red pepper
2 tablespoons unsalted tomato paste
½ cup dry red wine (such as cabernet sauvignon)
5?½ pounds plum tomatoes, peeled and chopped
¾ cup chopped fresh basil
1?½ teaspoons salt
½ teaspoon freshly ground black pepper

Steps:

Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion and next 5 ingredients (through red pepper); sauté 8 minutes. Add tomato paste; cook 2 minutes, stirring frequently. Add wine; cook 2 minutes or until liquid almost evaporates.
Combine vegetable mixture and tomatoes in an electric slow cooker. Cover and cook on LOW for 8 hours. Place 3 cups tomato mixture in a blender. Remove center piece of blender lid; secure lid on blender. Place a clean towel over opening in blender lid. Blend until smooth. Return tomato mixture to slow cooker. Add basil, salt, and black pepper. Cook, uncovered, on HIGH 30 minutes.

Nutrition Facts : Calories 104 calories, CarbohydrateContent 14.7 g, FatContent 3.9 g, FiberContent 3.7 g, ProteinContent 2.8 g, SaturatedFatContent 0.6 g, SodiumContent 319 mg

NO-PEEL SLOW-COOKER MARINARA SAUCE RECIPE | EATINGWELL

No-Peel Slow-Cooker Marinara Sauce Recipe | EatingWell image

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

Ingredients

6 pounds tomatoes
2 cups chopped onion
¼ cup extra-virgin olive oil
1 (6 ounce) can tomato paste
3 tablespoons finely chopped garlic
2 tablespoons finely chopped fresh oregano
2 tablespoons balsamic vinegar
4 teaspoons granulated sugar
1?½ teaspoons salt, divided
Ground pepper or crushed red pepper to taste

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

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SLOW-COOKER MARINARA RECIPE | MYRECIPES

Freeze marinara for up to 3 months.
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