Prep 10 mins
Cook 8 hrs
If possible sauté the onions and garlic in about 3 tablespoons oil in a small skillet before adding to the crock pot, if not then just omit the oil, which will make this marinara sauce pretty much fat-free! You will need a minimum of 4-quart crockpot for this recipe. The longer you cook this sauce on low heat the thicker and richer it will be! but it can also be cooked on high-heat setting for about 5 hours if you want a quicker sauce, I strongly suggest to cook it for a longer time! If desired you can double the recipe, this sauce freezes very well!
- 1 (28 ounce) canwhole Italian-style tomatoes (cut up and undrained)
- 2 large carrots, peeled and coarsely chopped
- 3 stalks celery, diced
- 1 large onion, chopped (about 1 cup)
- 1 tablespoon minced fresh garlic (can use more)
- 1 large bell pepper, seeded and chopped
- 1 (6 ounce) can tomato paste
- 1⁄2 cup water
- 2 -3 teaspoons sugar
- 2 -3 teaspoons dried Italian seasoning (rubbed between fingers to release the flavors)
- 2 -4 teaspoons dried red pepper flakes (optional or to taste)
- 1 large bay leaf
- salt and black pepper (I use quite a lot of salt to bring out the flavor!)
- Place ALL ingredients in a minimum 4-quart crock pot/slow-cooker; mix well cover and cook on low heat for about 8-10 hours.
- Uncover and cook on high heat for the last 1-1/2 hours.
- Season with more salt and pepper to taste.
This turned out to be a very good sauce. I cooked it for 5 hours in my crockpot on high, then used a stick blender to puree into a smooth sauce. I then cooked it for another hour on high without the lid on the pot. I did not use the pepper as I did not have one. I also used fresh tomatoes that needed to be used up and a small can of tomato sauce to equal the 28 oz amount needed. The result was a full bodied marinara sauce. As it is only DH and myself these days, I placed the sauce in 1-1/4 cup, small freezer bags for easy convience. Thanks Kitten, we shall enjoy this one!! P.S. I did add another 14 oz can of crushed tomatoes to the sauce; as is, the sauce would have been a little intense without it!!
Very good sauce! I used the no-oil method. I did use the red pepper flakes but just 1 tsp. I added an additional 15 oz can of tomatoes because it seemed like there was too much other vegetables in relation to the tomatoes. Also, after cooking time was completed, I wasn't really happy with the texture, so I used my immersion blender to smooth it up. Then it was nice and thick and smooth. Stayed on top of the pasta! Very tasty with little effort. Thanx for sharing this!