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.
Slow Cooker Marinara Sauce
Flexible and healthy - this recipe is a great way to get vegetables in your diet, cook once, and eat multiple meals from what you cook.
- 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 28 oz 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.
Adapted from ThrivingHomeBlog.com