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).
Slow Cooker Marinara Sauce
- 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