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Slow Cooker Fresh Tomato Marinara Sauce

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 8 cloves garlic, minced
  • 7 pounds tomatoes, hulled and coarsely chopped
  • 3 cans (6 ounces each) tomato paste
  • ¼ cup chopped fresh oregano leaves
  • ¼ cup chopped fresh parsley
  • 2 tablespoons granulated sugar
  • 2 teaspoons salt
  • 1 teaspoon coarse black pepper
  • ½ cup thin strips fresh basil leaves

Directions

  1. In a slow cooker stovetop-safe vessel over medium-high, heat the oil. Add onion and garlic. Cook and stir until onion is clear, and garlic is golden, about 4 minutes.
  2. Stir in tomatoes, tomato paste, oregano, parsley, sugar, salt, and black pepper. Heat until mixture starts to boil.
  3. Transfer vessel to slow cooker base.
  4. Cover slow cooker and cook on HIGH for 4 to 5 hours or LOW for 9 to 10 hours.
  5. Stir in fresh basil. Cool and place in freezer bags and freeze for up to 6 months.

Makes: 2 1/2 quarts

TEST KITCHEN TIP:

  • One pound of tomatoes equals about 2 large or 3 medium-sized tomatoes.
  • Try Hamilton Beach NutriFresh™ Easy-Fill Vacuum Sealer bags. Stand bag up on counter vertically to eliminate air bubbles. If necessary, rest bag in an open kitchen drawer in order to keep it upright. Do not exceed MAX LIQUID FILL line (about half full). For best results, use Hamilton Beach NutriFresh™ Food Vacuum Sealer with its dual stage design that allows it to quickly seal liquids.

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