Crock Pot Marinara
I ran across this little gem when I first stumbled onto Pinterest, however long ago. Up until that point all of my pasta sauce came from a can and I am so happy that this recipe has made it into my collection. Now, I could go on and on about how important it is to make your recipes from scratch whenever possible so you can eliminate unwanted & unknown ingredients, which is true. But, this recipe is so much better than any thing you will buy off of the shelf, not to mention, INEXPENSIVE!
Disclaimer: I am not a photographer. I have a great camera, so I am trying. But up until now in life, my pictures are of my kiddos and any other “interesting” people I may run across, my subject has never been edible, not in the food form anyways. So, please cut me some slack, I am trying and by that, I of course mean that Pinterest is my point of reference. Having said that, my final picture turned out horribly, so there is not one, I apologize, just use your imagination.
Link to original recipe can be found here.
- (2) 28 oz. cans of peeled crushed tomatoes
- (1) 6 oz. can of tomato paste
- 1 medium yellow onion, diced
- 1/2 tbsp. garlic, minced (I usually go with 3-4 cloves, adjust to your taste)
- 2 whole bay leaves
- 1 tbsp. dried basil
- 1/2 tbsp. dried oregano
- 1 tbsp. brown sugar
- 1 tbsp. balsamic vinegar
- Salt and Pepper to taste
- Dice onion & mince garlic. Add to slow cooker.
- Add remaining ingredients, stir well.
- Put your slow cooker on low and cover.
- Be sure to stir occasionally.
- Cook for approx. 5-6 hours, make sure to remove your bay leaves before serving.
- Taste, add salt and pepper, if needed.
- The original recipe says to cook on low for 8 hours. Now, I am a believer that the longer something like this cooks, the more depth of flavor there is. However, I don't think that 8 hours is necessary, I say around 5-6 hours. Trust me, the flavor is not lacking.
- If you have someone in your family that detests onions (ahem, a husband), then blend it up and make it smooth. Everyone in my tribe likes this sauce and I am the only one who actually likes onions, so do what you will with that information.Just make sure you take out bay leaves before blending and serving.
- Like it a little spicy? Add some crushed red pepper.
- One reason I love a recipe like this is because it freezes beautifully (from the "freezes beautifully section in my cookbook"-name the movie). In my house we have what I like to call "controlled chaos", so it helps for me to be as organized as I can when planning meals or we will just wind up eating fast food.
- This recipe will yield you about 6 cups.
- The nutrition label should only be used as a guide, not gospel.
- This is a very versatile recipe. We use it for:
- Chicken Parmesan
- Fried Mozzarella
- Meatball(s) Subs
- Pizza Lunchables for school
As you can see, I don’t use the most expensive ingredients. Not saying that you can’t, just saying that this sauce can be made very economically.
I realize that at this point these pictures aren’t really necessary, but if you knew what a pain in my ass is was to just get these 3 pictures, you would be hanging them on your wall, just go with it and amuse me.
**This nutrition information is for one batch (6 cups). . .the serving size is for 1/2 cup**