Slow Cooker Marinara Sauce

Slow Cooker Marinara Sauce

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 6 garlic cloves, minced
  • 2 cans (28 oz. each) crushed tomatoes
  • 1 can (29 oz.) tomato puree
  • 1 can (29 oz.) tomato sauce
  • 1 can (14.5 oz.) diced tomatoes
  • 1 can (6 oz.) tomato paste
  • 2 tablespoons sugar
  • 1 tablespoon dried parsley
  • 2 1/2 teaspoons dried oregano
  • 2 teaspoons salt
  • 1 teaspoon dried basil
  • 1 teaspoon black pepper
  • 1 package (0.75 oz.) fresh basil, leaves only, cut into strips

Directions

  1. In a large saucepot over medium-high, heat the oil. Add the onion and garlic. Cook and stir until the onion is clear and garlic is golden, about 4 minutes.
  2. Stir in crushed tomatoes, tomato puree, tomato sauce, diced tomatoes, tomato paste, sugar, parsley, oregano, salt, dried basil and pepper. Heat until mixture starts to boil. Pour tomato mixture into slow cooker crock.
  3. Cover slow cooker and cook on HIGH for 4 to 5 hours or LOW for 9 to 10 hours.
  4. Stir in fresh basil strips. Cool and place in air-tight containers and freeze for up to 6 months.

Makes: 3 1/2 quarts

TEST KITCHEN TIP:

  • If you have a slow cooker with stove-top safe cookware, substitute the cookware for the saucepot in the directions above. After cooking onions and garlic, add ingredients as listed, place cookware in base, cover and cook as directed in recipe.
  • For a Meat Sauce: Add 2 to 2 1/2 pounds cooked and drained, lean ground beef, ground turkey or sausage after cooking the onions and garlic and follow the recipe at Step 2.

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