Crockpot Marinara Sauce
Serve however you like and freeze the leftovers. I recommend doubling this recipe and you will end up with approx 5 jars of homemade marinara sauce. One to eat right away, and 4 to freeze for later.
- Preparing Time: 30 minutes
- Total Time: 8 hours and 15 minutes
- Served Person: 1
slow cook
sauces
condiments
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
slow cooker
dairy free
pescatarian
- salt and pepper to taste
- 1 t brown sugar
- 2 cans crushed tomatoes (28 oz) cans
- 1 (6 oz) can tomato paste
- 1 med sweet onion
- 1/2 t minced garlic
- 2 whole bay leaves
- 1 t dried basil
- 1/2 t dried oregano
- 1 t balsamic vinegar
- Carbohydrate 543.9517210197 g
- Cholesterol 0 mg
- Fat 3.7837899404 g
- Fiber 26.4853177338779 g
- Protein 23.9355393652 g
- Saturated Fat 0.6276643772 g
- Serving Size 1 1 (1604g)
- Sodium 2678.94598767667 mg
- Sugar 517.466403285822 g
- Trans Fat 1.17688688212 g
- Calories 2164 calories
Dice the onion, and place in the slow cooker. Add minced garlic. Then add, tomatoes, tomato paste, brown sugar, vinegar, bay leaves, basil, oregano, and pepper. Stir well to combine. If your crock pot has a tendency to dry things out, add in 1 c water, depending thickness preferred. Put on the lid and cook on low for 6-8 hours. After cooking time, stir the sauce and season with salt (approx 1 teaspoon)
