Today I’ve got a big batch of marinara sauce simmering away in the Crock-Pot. I love making large quantities of marinara sauce—it’s a great way to use up random cans of tomatoes, wilting herbs and veggies that have been lost for a while in the crisper. Here’s the non-recipe recipe:
Crock-Pot Marinara Sauce
- canned tomatoes of any sort: diced tomatoes, stewed tomatoes, crushed tomatoes, whole tomatoes, fire-roasted tomatoes, whatever you’ve got
- veggies: chopped carrots, celery, and onions
- herbs and spices: lots of garlic, parsley, basil, bay leaves, oregano, red pepper flakes, fresh ground pepper an salt to taste
If you want to make to make a lot of sauce, fill your slow cooker almost to the top with tomatoes. Then toss in your chopped veggies, herbs and spices. Pour in a nice glug of olive oil, because a little fat always makes things taste good. Cook on low all day. Before serving, I pureé everything with an immersion blender because I like a smooth sauce. But make your sauce any way you like it. Add whatever spices and veggies you have on hand (mushrooms, sweet bell peppers, a little spinach, etc.). Chunky, spicy, peppery: marinara made from scratch is all good.