Slow-Cooker Marinara

Slow-Cooker Marinara Recipe
Photo: Johnny Autry; Styling: Mary Clayton Carl
Freeze marinara for up to 3 months.

 

Yield:

Serves 12 (serving size: about 1/2 cup)

Recipe from

Cooking Light

Recipe Time

Hands-on: 30 Minutes
Total: 9 Hours

Nutritional Information

Calories 104
Fat 3.9 g
Satfat 0.6 g
Monofat 2.5 g
Polyfat 0.6 g
Protein 2.8 g
Carbohydrate 14.7 g
Fiber 3.7 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 319 mg
Calcium 51 mg

Ingredients

3 tablespoons extra-virgin olive oil
3 cups chopped onion
3/4 cup diced carrot
1/2 cup diced celery
1/4 cup minced garlic
3 tablespoons chopped fresh oregano
1/4 teaspoon crushed red pepper
2 tablespoons unsalted tomato paste
1/2 cup dry red wine (such as cabernet sauvignon)
5 1/2 pounds plum tomatoes, peeled and chopped
3/4 cup chopped fresh basil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper

Preparation

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.

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.

Note:

Deb Wise,

January 2013
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