Slow Cooker Marinara Sauce; With this simmering on the slow cooker all day, you won’t be able to resist testing it with a slice of bread over and over again. It’ll make Nana proud.
It all comes down to this – the final Slow Cooker Monday. Spring is here and, even though I use my slow cooker all year round, it will be time for a new ‘theme’ for Monday posts here in the PtS kitchen. Sadly, I have no idea what that theme is yet. It will be a shocker to us both 😉
In the mean time we should recap the slow cooker recipes of the last 13 weeks. If I could find a way to make this into a cheesy sitcom montage I would. Just play some corny music in your head and pretend there are hugs and tears involved. (Chipotle burrito filling, oh how I will miss you).
- 3 tbs extra virgin olive oil
- 2 onions, minced
- 6 cloves of garlic, minced
- 1 cup sliced mushrooms
- 1/2 tsp anchovy paste
- 2 tbs tomato paste
- dash red pepper flakes
- 2 tsp dried oregano
- 1 cup dry red wine
- 28 oz crushed tomatoes
- 28 oz diced tomatoes, drained
- 28 oz tomato sauce
- 2 tbs soy sauce
- 2 tbs brown sugar
- 1/2 cup fresh basil, snipped
- Heat skillet over medium high heat and add oil until shimmering.
- Stir in the onions, garlic, mushrooms, anchovy paste, tomato paste, pepper flakes, and oregano to the pan.
- Cook for 8 to 10 minutes, until the onion is beginning to brown. Stir in the wine and scrape up any browned bits.
- Cook about 5 minutes, until thickened.
- Pour the tomatoes and soy sauce into a slow cooker; add the onion mixture.
- Cook on low for 9 to 11 hours.
- Stir in the brown sugar and basil.
- Serve immediately or store in airtight containers.
*Because I don't like a chunky sauce and find I can sneak more veggies in if I don't see them, I took my immersion blender to the sauce at the very end just to smooth things out. I froze my leftovers in ziplock bags