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.

Author Carrie

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.