Slow Cooker Marinara Sauce
This Slow Cooker Marinara Sauce is a game-changer! Transform simple ingredients into a rich, flavorful sauce perfect for pasta or pizza.
Equipment
- Slow Cooker
- Cutting Board
- Sharp Knife
- Measuring Spoons
- Wooden Spoon
- Can opener
Ingredients
- 1 small yellow onion diced
- 3 cloves garlic minced
- 2 cans Hunt's Diced Tomatoes 28 oz each
- 1 can Hunt's Tomato Paste 16 oz
- 2 tablespoons olive oil
- 2 bay leaves
- 1 tablespoon dried basil
- 1/2 teaspoon dried oregano
- 1 teaspoon brown sugar
- Salt and black pepper to taste
- Dash crushed red pepper for heat
Instructions
- Start by dicing the small yellow onion and mincing the garlic.
- In a pan over medium heat, add the olive oil. Once hot, toss in the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Transfer the sautéed onion and garlic to your slow cooker. Add the diced tomatoes, tomato paste, bay leaves, dried basil, dried oregano, brown sugar, and crushed red pepper. Season with salt and black pepper to taste.
- Stir everything together to combine. Set your slow cooker on low and let it cook for 6 to 8 hours, or on high for 3 to 4 hours.
- Once the cooking time is up, remove the bay leaves. Taste the sauce and adjust seasoning if necessary. Use an immersion blender for a smoother texture if desired.
- Serve the marinara sauce over pasta, use it as a pizza base, or enjoy it as a dipping sauce. Cool and store leftovers in airtight containers.
Notes
- Store the sauce in airtight containers for up to a week in the refrigerator.
- Freeze for up to three months for quick meals.
- For spicier sauce, increase crushed red pepper or add cayenne pepper.
- Use high-quality tomatoes for the best flavor.
- Don't skip sautéing the aromatics for enhanced flavor.