Slow-Cooker Marinara

By jeknudson

Deb Wise, Cooking Light

JANUARY 2013

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

Preparation

Step 1

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.