Making a big batch of marina sauce in my slow cooker allows me to a) get some much needed time out of the kitchen b) freeze the marinara sauce and re-use with other dishes. All around, this slow cooker marinara sauce is a time saver, making my dinner and my life simpler.
Having been recently fooled into believing Southern California was finally getting relief from the heat and changing to fall weather, I spent a whole day cooking an Italian feast and it’s all being posted in this blog. I will be sharing the Eggplant Meatballs and Baked Italian Meatballs, both using this slow cooker marinara sauce. Already, you can find my recipe for Italian Chopped Salad with Creamy Dressing. Now that we are once again having another heat wave, I’m back to making salads.
All of the traditional Italian ingredients of olive oil, tomatoes, garlic, fresh basil, and parsley are in this slow cooker marinara sauce. Quickly prepare your sauce, pour into a slow cooker, and forget-about-it. Allowing the marinara sauce to slowly simmer in the slow cooker provides depth and character, resulting in a heightened flavor and color. It freezes well too.
- ¼ cup olive oil
- 1 yellow onion, chopped
- 6 cloves garlic, finely minced
- pinch red pepper flakes
- 2 28-ounce can or jarred Italian plum tomatoes, use fingers to break up
- ¼ cup concentrated tomato paste
- ¼ cup fresh Italian parsley, coarsely chopped
- ¼ cup fresh basil, coarsely chopped
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- In a large heavy saucepan, add olive oil over medium heat. Saute onion for 3 to 4 minutes or until translucent. Add garlic and pinch of red pepper, sauté for 1 to 2 minutes or until garlic begins turning light golden brown. Add tomatoes, tomato paste, parsley, basil, salt, and pepper. Bring to a light boil and add to your slow cooker. Allow to simmer in slow cooker for 4 (high heat) to 6 hours (low heat).