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Easy Crockpot Marinara Sauce

I’ve been trying to clean out my pantry lately, in the same way I cleaned out my freezer a couple months ago. It’s taking a little longer, but over the next few days I’ll share some of the things I found in there and what I made with them. Check out my easy crockpot vegetarian chili, too.

I’ve tried making pasta sauce only once before. It was my sister’s recipe, but it took forever on the stovetop and didn’t come out half as good as hers. So when I found two giant cans of whole tomatoes that I bought almost a year ago with the intention of trying again, I decided to go back to basics: a very simple marina sauce from Not Your Mother’s Slow Cooker Cookbook.

Easy Crockpot Marinara Sauce

Easy Crockpot Marinara Sauce

1/3 cup olive oil
1 medium yellow onion, finely chopped
1 clove garlic, minced
2 28-oz. cans whole plum tomatoes, with their juice
6 oz. tomato paste
pinch of sugar
salt and pepper to taste

  1. Heat 3 tablespoons of oil over medium heat, then cook onion and garlic, stirring until softened, about 5 minutes.
  2. Transfer to slow cooker; add the other 3 tablespoons of oil, tomatoes, tomato paste, and sugar; and stir. Cover and cook on low for 4-5 hours.
  3. Purée with immersion blender. Season with salt and pepper. Keeps refrigerated for up to a week or frozen for 2 months.

That’s it! It’s easy, tastes great, and makes a lot—enough to last the two of us months—so I froze almost all of it. Since then I’ve thawed and used about a third, and it was just as good as the day we made it.

The idea was to move from this very simple tomato sauce recipe to something more complicated, but I really like this one. It tastes exactly like the sauce in this Italian restaurant in Bradford that Jason and I used to go to, which went out of business almost ten years ago. It’s funny how tastes and smells can bring back memories so strongly.

Comments

Comment from jenn
Time May 13, 2010 at 11:41 am

omg I love food posts!!! you are making me hungry! have you ever tried crumbled and drained previously frozen tofu? it’s yummy in marinara! so is frozen chopped spinach! : )

Comment from Brenda Pike
Time May 15, 2010 at 12:30 pm

No, I haven’t. Do you freeze it yourself or buy it that way?

Pingback from “Exceptional” rice and the Monday meal plan « Half-Assed Housewife
Time October 3, 2011 at 11:05 am

[…] Whole-wheat spaghetti with marinara sauce […]

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