Make-It-Mine Slow Cooker Marinara Sauce


1-For sauce, in a 3 1/2-or 4-quart moderate cooker join tomatoes, carrots, celery, onion, and sweet pepper. Mix in tomato glue, the water, sugar, Italian flavoring, cove leaf, garlic, salt, and dark pepper. 

2-Cover and cook on low-warm setting for 10 to 12 hours or on high-warm setting for 5 to 6 hours. 

3-Expel and dispose of cove leaf. In the event that coveted, blend in crisp basil as well as oregano clears out. Working in clumps, exchange sauce to a blender or sustenance processor; cover and mix or process until smooth. Pour sauce over hot cooked pasta; hurl delicately to coat. Sprinkle with cheddar and, if coveted, decorate with crisp herb sprigs.


  • 314 1/2 ounce cans no-salt-added diced tomatoes with basil, garlic, and oregano, undrained*
  • 2cups coarsely chopped carrots (4 medium)*
  • 1cup sliced celery (2 stalks)*
  • 1cup chopped onion (1 large)*
  • 1/2cup chopped green sweet pepper (1 small)*
  • 16 ounce can tomato paste
  • 1/4cup water
  • 1tablespoon sugar
  • 2teaspoons dried Italian seasoning, crushed*
  • 1bay leaf
  • 3cloves garlic, minced
  • 3/4teaspoon salt
  • 1/4teaspoon ground black pepper
  • Fresh basil and/or oregano leaves (optional)
  • 16ounces dried pasta, cooked and drained
  • Shredded Parmesan cheese
  • Fresh herb sprigs (optional)
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