Slow Cooker Marinara
7 cups Roma tomatoes (Run them through your blender or food
processor.)
1/4 cup fresh packed basil, chopped
10 garlic cloves, minced
2 onions, finely chopped
2 tablespoons olive oil
2 tablespoons Italian seasonings
2 tablespoons sugar
2 tablespoons salt
1/2 teaspoon pepper
Place blended tomatoes, basil, onions, garlic, and oil in
slow cooker. Cover and cook on high for 8 hours. In the last hour of cooking, stir
in remaining ingredients. Cook with the lid partially off to thicken the sauce.
Continue cooking sauce as needed with the lid slightly ajar until desired
consistency is reached. If you’re in a hurry, this last step can be done in a
pot on the stove. May be served as soon as it’s thickened, or cooled and
refrigerated up to five days or frozen up to a year.
No comments:
Post a Comment