- Since the middle of summer, I have been slowly weaning my family away from processed foods, opting instead for a more healthy approach.
- Because I have never been very successful at making homemade Marinara Sauce, I was still using the jarred varieties.
- My attempts at the homemade version always ended up acidic, tangy, too sweet or some strange combination of flavors that wasn't enjoyable to eat.
- I wanted to make the sauce that tasted like an Italian grandmother had made it.
I am sharing this recipe over at Premeditated Leftovers, go take a look!
Slow Cooker Marinara Sauce
Recipe Source: Modified ever so slightly from The Cooking Photographer
**Note from The Cooking Photographer- This marinara cooks for about 10 hours, so it’s often easier to make this the day before you’ll be using it for your recipe. Using good quality canned tomato products makes a big difference in this sauce. Also, If you have time, rubbing the leafy spices between the palms of your hands helps release their flavors.
28 ounce can crushed tomatoes in rich puree
29 ounce can no sugar tomato sauce
6 ounce can tomato paste
1 cup water
1/2 cup good red wine
1/4 cup extra virgin olive oil
3 cloves garlic, crushed and finely minced or pressed through a garlic press
1 teaspoon sugar, to taste
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons onion powder
1 teaspoon sweet paprika
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/8 teaspoon red pepper flakes
1 large bay leaf or two small
Stir the ingredients together and cook on low for 10 to 12 hours in your slow cooker, stirring occasionally.
Total Cost- About $3.76 for 9 cups of sauce. I froze half and used half for spaghetti
Spices-$.40 (give or take I haven't figured all my spice yet)