Slow Cooker Marinara Sauce
Slightly Adapted from Two Peas and Their Pod
Yields: 8-9 cups sauce
1 small yellow onion, diced
3 tsp. garlic, minced
2 (28 oz.) cans diced Tomatoes
1 (6 oz.) can tomato paste
2 Tbsp. olive oil
1 Tbsp. dried basil
1/2 tsp. dried oregano
1 tsp. brown sugar
kosher salt and black pepper, to taste
Dash of crushed red pepper
1. Place the onion, garlic, tomatoes, tomato paste, olive oil, basil, oregano, brown sugar, salt, pepper and crushed red pepper in the slow cooker. Stir and put the lid on. Set the slow cooker to low and cook for 8 hours. (Adjust if your slow cooker has hot spots and cooks faster.)
2. Remove the lid on the slow cooker and stir the sauce. If you don’t like a chunky sauce, use an immersion blender to puree the sauce. You can also transfer the sauce to a blender just be careful if the sauce is still hot. Taste and season with additional salt and pepper, if necessary.
3. Serve over pasta, meatballs, lasagna, as a dipping sauce, etc.
*This sauce freezes perfectly. To freeze, cool completely and pour the sauce into freezer bags, jars or containers. Freeze up to 3 months.