Ingredients (printable recipe)
4 (14.5 oz.) cans diced tomatoes
1 (6 oz.) can tomato paste
1 medium yellow or white onion, diced
2 cloves garlic, minced
2 bay leaves, dried
1 Tablespoon brown sugar (I used dark)
1 Tablespoon dried basil
2 teaspoons dried oregano
2 Tablespoons olive oil
1 Tablespoon balsamic vinegar
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1. Combine all ingredients in slow cooker. Set to low and cook 6-8 hours.
2. Remove bay leaves and use a handheld blender to puree until smooth or to your liking.
3. Cool before refrigerating or freezing.
Makes about 8 cups.
This sauce can be kept in the refrigerator for 1 week or in the freezer for 3 months.
Adapted from Recipe Tin Eats
|Here's what goes into this sauce. There's also 2 garlic cloves that didn't make it into the picture.|
|It was super easy to throw everything in the slow cooker in the morning.|
|Here's the sauce after about 7 hours on low. I found the two bay leaves and took them out before I blended.|
|Blend, Blend, Blend|
|And that's it! Super easy, delicious, homemade marinara sauce.|
This was a hit! Everyone really liked this marinara sauce. We had this sauce with homemade breadsticks and with meatballs and pasta. All together we give it 4 1/2 stars (out of 5).
Not only did this sauce taste terrific, but it really was so easy to put together. Next time, I'm getting out my big slow cooker to make a double batch and put the extra sauce in the freezer. I'm so glad I gave this recipe a try. It's a keeper!