classic marinara sauce for the slow cooker

(1 rating)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

A rich and full-bodied marinara sauce usually takes a couple of hours of stovetop simmering. This recipe makes enough to sauce 3 pounds of pasta.Source unknown

(1 rating)

Ingredients For classic marinara sauce for the slow cooker

  • 2 tbsp. olive oil
  • two onions, minced
  • six garlic cloves minced
  • 2 tablespoons tomato paste
  • 2 tablespoons minced fresh oregano or 2 teaspoons dried
  • two anchovy fillets, rinsed and minced
  • pinch of red pepper flakes
  • 1 cup dry red wine
  • one can crushed tomatoes, 28 ounces
  • one can diced tomatoes, drained, 28 ounces
  • one can 28 ounces tomato sauce
  • 2 tablespoon soy sauce
  • 1/2 cup minced fresh basil
  • 2 teaspoons sugar, plus extra as needed
  • salt and pepper

How To Make classic marinara sauce for the slow cooker

  • 1
    heat oil in a 12 inch skillet over medium-high heat until shimmering. Add onions, garlic, tomato paste, oregano, anchovies, and red pepper flakes and cook until onions are softened and lightly browned, 8-10 minutes. Stir in wine, scraping up any browned bits, and simmer until thickened, about five minutes; transfer to slow cooker. Stir crushed tomatoes, diced tomatoes, tomato sauce, and soy sauce into slow cooker. Cover and cook until sauce is deeply flavored, 9 to 11 on low or 5 -- 7 hours on high.
  • 2
    Before serving, stir in basil and sugar and season with salt, pepper and additional sugar to taste.

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