Name: Slow Cooker Marinara Sauce
Prep time: 5 min
Cook time: 360 min
Total time: 365 min
Yield: 6
Ingredients: 2 cans (800g/28oz each can) crushed tomatoes (see notes); 1 can (170 g / 6 oz) tomato paste; 1 medium brown onion (or white or yellow), diced; 2 garlic cloves , minced; 2 bay leaves (dried or fresh); 1 tbsp brown sugar (or honey); 1 tbsp dried basil; 2 tsp dried oregano; 2 tbsp olive oil; 1 tbsp balsamic vinegar; 1 1/2 tsp salt; 1/2 tsp black pepper

1. I like my marinara sauce smooth so I whizz it up with a hand held blender once it's finished cooking. Because I whizz it up, I can use either crushed or diced tomato. But if you don't plan to puree it, I strongly recommend using crushed rather than diced tomato because otherwise the sauce will be quite chunky - in my personal opinion, it is too chunky which means it doesn't coat the pasta as evenly and also doesn't spread as well for things like lasagna and cannelloni.

2. This sauce can be kept in the refrigerator for 1 week or freezer for 3 months.

3.

Slow Cooker Marinara Sauce

Ingredients

Steps

Notes

Nutrition Facts

Slow Cooker Marinara Sauce

Ingredients

Steps

Notes

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts