Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on Time
30 Mins
Total Time
9 Hours
Yield
Serves 12 (serving size: about 1/2 cup)

Freeze marinara for up to 3 months.

 

How to Make It

Step 1

Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion and next 5 ingredients (through red pepper); sauté 8 minutes. Add tomato paste; cook 2 minutes, stirring frequently. Add wine; cook 2 minutes or until liquid almost evaporates.

Step 2

Combine vegetable mixture and tomatoes in an electric slow cooker. Cover and cook on LOW for 8 hours. Place 3 cups tomato mixture in a blender. Remove center piece of blender lid; secure lid on blender. Place a clean towel over opening in blender lid. Blend until smooth. Return tomato mixture to slow cooker. Add basil, salt, and black pepper. Cook, uncovered, on HIGH 30 minutes.

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