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Slow Cooker Veggie-Loaded Marinara

By Marina Delio

3.8

(1)

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Photo by Marina Delio

You’ve heard it said that the best spaghetti sauces are simmered all afternoon. If that’s true, why not let the slow cooker do the cooking for you? This sauce takes 5 minutes to make and is loaded with vitamins. Make a double batch and freeze half for another day.

Recipe information

  • Yield

    Makes 6 cups

Ingredients

2 carrots, chopped
2 celery stalks, chopped
1 yellow onion, chopped
1 red bell pepper, chopped
2 large cloves garlic, minced
2 (28-ounce) containers whole peeled tomatoes, drained and crushed with your hands
2 tablespoons tomato paste
1 bay leaf
1 teaspoon dried oregano
1/2 cup fresh basil, chopped
1/2 teaspoon salt
1/8 teaspoon freshly cracked pepper

Preparation

  1. Combine all the ingredients in slow cooker and cook on low for 6 hours. Remove the bay leaf. Blend with an immersion blender to the desired consistency. Adjust the seasonings to taste.

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Reprinted with permission from The Yummy Mummy Kitchen: 100 Effortless and Irresistible Recipes to Nourish Your Family with Style and Grace © 2013 by Marina Delio. Reprinted with permission by HarperCollins Publishers. Buy the full book from Amazon.
TagsSauceCanned TomatoTomatoVegetableCarrotRoot VegetableCeleryOnionBell PepperDairy FreeGluten FreeNut FreeVeganVegetarianEasySlow CookerCookbooksHarper Collins

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