Slow-Cooker Marinara

Yield: Serves 12 (serving size: about 1/2 cup) Total: 9 Hours 3 points plus

Slow-Cooker Marinara
Slow-Cooker Marinara

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    tablespoons extra-virgin olive oil

  • 3

    cups chopped onion

  • 3/4

    cup diced carrot

  • 1/2

    cup diced celery

  • 1/4

    cup minced garlic

  • 3

    tablespoons chopped fresh oregano

  • 1/4

    teaspoon crushed red pepper

  • 2

    tablespoons unsalted tomato paste

  • 1/2

    cup dry red wine (such as cabernet sauvignon)

  • 5 1/2

    pounds plum tomatoes, peeled and chopped

  • 3/4

    cup chopped fresh basil

  • 1 1/2

    teaspoons salt

  • 1/2

    teaspoon freshly ground black pepper

Directions

1. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion and next 5 ingredients (through red pepper); sauté 8 minutes. Add tomato paste; cook 2 minutes, stirring frequently. Add wine; cook 2 minutes or until liquid almost evaporates. 2. Combine vegetable mixture and tomatoes in an electric slow cooker. Cover and cook on LOW for 8 hours. Place 3 cups tomato mixture in a blender. Remove center piece of blender lid; secure lid on blender. Place a clean towel over opening in blender lid. Blend until smooth. Return tomato mixture to slow cooker. Add basil, salt, and black pepper. Cook, uncovered, on HIGH 30 minutes.

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