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Slow-Cooker Marinara Recipe

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This recipe for Slow-Cooker Marinara, by , is from Residential Life Office Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Michael King

Category:
Category:

Ingredients:  
Ingredients:  
1 small yellow onion, diced
3 cloves garlic, minced
2 (28 oz.) cans diced tomatoes
1 (6 oz.) can tomato paste
2 tablespoons of extra virgin olive oil
2 bay leaves
1 tablespoon dried basil
teaspoon dried oregano
2 teaspoons brown sugar
salt and black pepper, to taste
dash of crushed red pepper
3 basil leaves, chiffonaded

Directions:
Directions:
1. With the exception of the basil leaves, combine all ingredients in a slow cooker and stir together.
2. Set slow cooker to low heat, allow sauce to cook for 8 hours.
3. Chiffonade basil leaves to be sprinkled over marinara (if served upon completion).
4. When sauce is finished cooking, remove bay leaves.
5. Serve. Enjoy.
6. Extra sauce should be allowed to cool, placed in storage containers, and frozen.

Number Of Servings:
Number Of Servings:
8-9 cups
Preparation Time:
Preparation Time:
10 minutes (prep), 8 hours (cook)
Personal Notes:
Personal Notes:
This is a recipe I found on the Internet a few years ago but has become a staple back at home!

 

 

 

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