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Slow-Cooker Marinara

Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on time 30 mins
Total time 9 hrs
Yield Serves 12 (serving size: about 1/2 cup)
Freeze marinara for up to 3 months. 

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

Nutrition 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

How to Make It

  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.