slow cooker marinara

By beandip

Ingredients

• 2 (28 oz.) cans crushed tomatoes $3.47
• 1 (6 oz.) can tomato paste $0.56
• 1 medium yellow onion $0.54
• 1/2 Tbsp minced garlic $0.10
• 2 whole bay leaves $0.10
• 1 Tbsp dried basil $0.15
• 1/2 Tbsp dried oregano $0.07
• 1 Tbsp brown sugar $0.02
• 1 Tbsp balsamic vinegar $0.09
• to taste salt & pepper $0.05
• TOTAL $5.15

Preparation

Step 1

: Cut the onion into a small dice and mince the garlic (or use pre-minced garlic from a jar). Place both in the slow cooker. Also add the crushed tomatoes, tomato paste, brown sugar, balsamic vinegar, bay leaves, basil, oregano, and freshly cracked pepper. Stir well to combine. If your slow cooker tends to lose moisture and dry things out, add 1/2 to 1 cup of water as well.

STEP 2: Secure the lid on your slow cooker and cook on low for 8 hrs.

STEP 3: Remove the lid on the slow cooker, stir the sauce, and remove the bay leaves. Season with salt to taste (I added about 1 tsp). Enjoy over your favorite pasta!

Now how easy was that? You can also try adding other ingredients like sliced mushrooms, Italian sausage (cook separately and add to the sauce after it has cooked), crushed red pepper, olive oil (for a richer sauce), bell peppers... the sky is the limit.

The first time I made this sauce, I served it over homemade gnocchi and almost died and went to heaven.