I love the concept of cooking once and making multiple meals out of the results. Putting a pot of marinara in the slow cooker is a great way to quickly put something tasty together, freeze the leftovers, and having at least 4 meals out of the product.
This is a really easy and tasty marinara sauce. You could put other veggies in it if you like, it’s all to your taste – just consider this your “starter” or “base” to continue on from. I thaw some of this and serve it over my Lasagne Roll Ups with Kale, use it to make Skillet Lasagne, add meatballs for spaghetti, or even spread it on a pizza crust to enhance a yummy homemade pizza.
- 1/4 C Olive Oil
- 2 Medium Onions, Minced
- 2 Medium Carrots, Diced
- 1 Medium Pepper, Diced (any Color - red is best)
- 3 Cloves Garlic, Minced
- 8 oz Mushrooms, sliced
- 4 28oz Cans of Tomato - crushed or whatever you have - you can mash them with your fingers if needed.
- 2 6-oz Cans Tomato Paste
- 1-2 Tbsp Brown Sugar
- 3/4 C. Water
- 1 Tbsp Salt
- 2 Tbsp Dried Basil (Or more to taste)
- 1 Tbsp Italian Seasoning (Or more to taste)
- Heat the olive oil in a large skillet and add in the carrots, onions, mushrooms & peppers - saute until they start to turn golden brown and the mushrooms start to break down & color, then add the garlic in for a few minutes.
- When the garlic starts to brown, add in the tomato paste, dried herbs, salt & brown sugar - mix well and let heat through until the tomato paste starts to become fragrant, add in the water and mix well.
- Place a liner in your slow cooker and add in the tomatoes and the onion mixture.
- Cover and cook on low for 6 hours.
- Let cool and portion into freezer bags or containers. Add to browned ground beef, serve over meatballs, make lasagne, or just serve it as is over your favorite pasta.