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Photo: Johnny Autry; Styling: Mary Clayton Carl Photo by: Photo: Johnny Autry; Styling: Mary Clayton Carl

Slow-Cooker Marinara

Freeze marinara for up to 3 months.

 

This recipe goes with Marinara Poached Eggs, Mussels Marinara, Braised Lamb Shanks, Italian Tomato Soup, Shrimp Vindaloo, Sausage Pizza

Cooking Light JANUARY 2013

  • Yield: Serves 12 (serving size: about 1/2 cup)
  • Hands-on:30 Minutes
  • Total:9 Hours

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.

Nutritional Information

Amount per serving
  • Calories: 104
  • Fat: 3.9g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 2.8g
  • Carbohydrate: 14.7g
  • Fiber: 3.7g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 319mg
  • Calcium: 51mg
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Slow-Cooker Marinara recipe

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