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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!!

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Abby Girl August 10, 2010

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!

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*Parsley* May 08, 2007
Crock Pot Marinara Sauce (Vegetarian and Fat-Free)