Slow-Cooker Marinara Sauce
Place all the ingredients for this chunky pasta sauce in your slow cooker and forget it while it cooks.
Ingredients
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1 28-ounce can whole Italian-style tomatoes, cut up and undrained
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2 large carrots, coarsely chopped (2 cups)
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3 stalks celery, sliced (1 1/2 cups)
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1 large onion, chopped (1 cup)
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1 large green sweet pepper, chopped (1 cup)
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1 6-ounce can tomato paste
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1/2 cup water
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1 1/2 teaspoons bottled minced garlic
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2 teaspoons sugar
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2 teaspoons dried Italian seasoning, crushed
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1 teaspoon salt
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1/4 teaspoon ground black pepper
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1 bay leaf
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12 ounces dried pasta, cooked and drained
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Shredded Parmesan cheese
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Fresh herb sprigs (optional)
Directions
1.
For sauce, in a 3 1/2- or 4-quart slow cooker combine undrained tomatoes, carrots, celery, onion, sweet pepper, tomato paste, water, garlic, sugar, Italian seasoning, salt, black pepper, and bay leaf.
2.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3.
Remove bay leaf; discard. Toss sauce with hot pasta. Sprinkle mixture with cheese. If desired, garnish with fresh herb sprigs. Makes 6 main-dish servings.
Nutrition information
Calories 308, Total Fat 1 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 1 g, Cholesterol 0 mg, Sodium 636 mg, Carbohydrate 64 g, Total Sugar 12 g, Fiber 6 g, Protein 11 g. Daily Values: Vitamin C 82%, Calcium 9%, Iron 20%.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
Recommended Recipe:
Marinara Sauce
This large batch of sauce freezes well and can be used for many a quick meal.
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