Rating: 4 stars
14 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

Freeze marinara for up to 3 months.

Recipe by Cooking Light January 2013


Credit: Johnny Autry; Styling: Mary Clayton Carl

Recipe Summary

30 mins
9 hrs
Serves 12 (serving size: about 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

104 calories; fat 3.9g; saturated fat 0.6g; mono fat 2.5g; poly fat 0.6g; protein 2.8g; carbohydrates 14.7g; fiber 3.7g; iron 1mg; sodium 319mg; calcium 51mg.