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Slow-Cooker Marinara Sauce
Ingredients
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1
28 ounce can whole Italian-style tomatoes, cut up and undrained
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2
large carrots, coarsely chopped (2 cups)
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3
stalks celery, sliced (1 1/2 cups)
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1
large onion, chopped (1 cup)
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1
large green sweet pepper, chopped (1 cup)
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1
6 ounce can tomato paste
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1/2
cup water
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1 1/2
teaspoons bottled minced garlic
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2
teaspoons sugar
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2
teaspoons dried Italian seasoning, crushed
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1
teaspoon salt
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1/4
teaspoon ground black pepper
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1
bay leaf
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12
ounces dried pasta, cooked and drained
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Shredded Parmesan cheese
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Fresh herb sprigs (optional)
Directions
1. For sauce, in a 3 1/2- or 4-quart slow cooker combine undrained tomatoes, carrots, celery, onion, sweet pepper, tomato paste, water, garlic, sugar, Italian seasoning, salt, black pepper, and bay leaf.
2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. Remove bay leaf; discard. Toss sauce with hot pasta. Sprinkle mixture with cheese. If desired, garnish with fresh herb sprigs. Makes 6 main-dish servings.
Nutrition Facts
(Slow-Cooker Marinara Sauce)
- Servings Per Recipe 6,
- Calories 308,
- Protein (gm) 11,
- Carbohydrate (gm) 64,
- Fat, total (gm) 1,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 6,
- Sugar, total (gm) 12,
- Vitamin A (IU) 10884,
- Vitamin C (mg) 48,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 121,
- Sodium (mg) 636,
- Potassium (mg) 607,
- Calcium (DV %) 91,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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