Slow-Cooker Marinara

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



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


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


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.


Deb Wise,

January 2013
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