Make-It-Mine Slow Cooker Marinara Sauce
- For sauce, in a 3 1/2- or 4-quart slow cooker combine tomatoes, carrots, celery, onion, and sweet pepper. Stir in tomato paste, the water, sugar, Italian seasoning, bay leaf, garlic, salt, and black pepper.
- Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
- Remove and discard bay leaf. If desired, stir in fresh basil and/or oregano leaves. Working in batches, transfer sauce to a blender or food processor; cover and blend or process until smooth. Pour sauce over hot cooked pasta; toss gently to coat. Sprinkle with cheese and, if desired, garnish with fresh herb sprigs.
From the Test Kitchen
*Make-It-Mine Alternate Ingredients:
Options for Diced Tomatoes with Herbs: Three undrained 14.5-ounce cans no-salt-added fire-roasted diced tomatoes or no-salt-added stewed tomatoes, cut up (omit sugar if using the stewed tomatoes)
Options for Carrots: 2 cups peeled and coarsely chopped eggplant or parsnips
Options for Celery: 1 1/2 cups sliced fennel or celeriac
Options for Chopped Onion: 1 cup sliced leeks, shallots, or green onions, or frozen small whole onions
Options for Sweet Pepper: 1 cup coarsely chopped fresh portobello mushrooms, sliced fresh button mushrooms, or roasted red sweet pepper strips
Options for Italian Seasoning: 2 teaspoons dried basil, thyme, rosemary, oregano, cilantro, or fines herbes
Spoon cooled marinara sauce into freezer containers. Seal and freeze for up to 4 months. To serve, thaw in the refrigerator overnight. Reheat in a saucepan over medium-low heat, stirring occasionally.
Nutrition Facts (Make-It-Mine Slow Cooker Marinara Sauce)
- Per serving:
- 259 kcal ,
- 1 g fat
- (0 g sat. fat ,
- 0 g polyunsaturated fat ,
- 0 g monounsaturated fat ),
- 0 mg chol. ,
- 263 mg sodium ,
- 53 g carb. ,
- 11 g fiber ,
- 14 g sugar ,
- 10 g pro.