Slow Cooker Marinara Sauce
Recipe by Star Anastasia at The Skinnyish Dish.
Ingredients
- 3 cans (28 oz) crushed tomatoes, preferably a higher quality brand such as Cento (diced, whole, or tomato sauce also work; drain extra liquid if using diced/whole)
- 2 cans (14.5 oz) fire roasted diced tomatoes, drained
- 8 garlic cloves, minced
- 1 large yellow onion, diced
- 2 tbsp dried oregano
- 2 tbsp dried basil
- 1/4 tsp red pepper flakes, more or less to taste
- 1½ tsp kosher salt
- 1 tsp pepper
- 1–2 bay leaves (optional)
Steps
- Add everything to a 6-quart slow cooker and stir.
- Cook on low for 8 to 10 hours.
- Pull out the bay leaves, then taste and add more salt and pepper if needed.
Notes
- Smoother: blend with an immersion blender (or let it cool and blend in batches).
- Thicker: crack the lid and cook on high for 30 to 60 minutes.
- Freezing: cool completely, portion about 2 cups per freezer bag, squeeze out the air, and freeze flat.
- Reheating: if it looks watery after thawing, simmer uncovered on medium-low until thick.
- Bitter? Some canned tomatoes can be. A couple teaspoons of sugar or sweetener fixes it.
Original recipe: Slow Cooker Marinara Sauce by Star Anastasia, The Skinnyish Dish. Steps rewritten in my own words.
