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Slow Cooker Marinara Recipe

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This recipe for Slow Cooker Marinara, by , is from The Bennett Family Cookbook, Vol. 2, 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:  
Nora Bennett

Category:
Category:

Ingredients:  
Ingredients:  
Need a 6 qt or larger slow cooker.
6 lbs. of tomatoes, Roma work best. Washed, chopped with seeds squeezed out. Do not peel.
2 cups of chopped onions
cup of olive oil
1 6oz can of tomato paste
3 Tbsp chopped garlic
2 Tbsp of fresh oregano
2 Tbsp of balsamic vinegar
4 tsp of sugar
salt to taste
ground pepper

Directions:
Directions:
Mix: onion, oil, paste, garlic, oregano, vinegar, sugar and salt in cooker. Place tomatoes on top.
Cook for 2 hours on high or 4 hours on low.
Once cooked down, use emersion blender to make a smooth sauce. Heat on low for another 3 hours with lid askew to thicken.
Add any salt or pepper and basil to taste.

Can freeze for p to 6 mo.

Number Of Servings:
Number Of Servings:
About 9cups.
Personal Notes:
Personal Notes:
This is a wonderful way to use up extra tomatoes. Tastes great and can be doctored as you choose.

 

 

 

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