Best Classic Marinara Sauce Slow Cooker Recipes

Classic Marinara Sauce (Slow Cooker) image

Provided by ratherbeswimmin

Categories Vegetable

Time 11h30m

Yield 9 serving(s)

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
2 onions, minced
6 garlic cloves, minced
2 tablespoons tomato paste
2 tablespoons minced fresh oregano (or 2 t. dried)
2 anchovy fillets, rinsed and minced
red pepper flakes, a pinch
1 cup dry red wine
1 (28 ounce) can crushed tomatoes
1 (28 ounce) can diced tomatoes, drained
1 (28 ounce) can tomato sauce
2 tablespoons soy sauce
1/2 cup minced fresh basil
2 teaspoons sugar, plus more as needed
salt and pepper

Steps:

Heat oil in a 12-inch skillet over med-high heat until shimmering.
Add onions, garlic, tomato paste, oregano, anchovies, and red pepper flakes and cook until onions are softened and lightly browned, 8-10 minutes.
Stir in wine, scraping up any browned bits, and simmer until thickened, about 5 minutes; transfer to slow cooker.
Stir crushed tomatoes, diced tomatoes, tomato sauce, and soy sauce into slow cooker.
Cover and cook until sauce is deeply flavored, 9-11 hours on LOW or 5-7 hours on HIGH.
Before serving, stir in basil and sugar and season with salt, pepper, and additional sugar to taste.
Serve over hot cooked pasta.

Nutrition Facts : Calories 138.9, Fat 3.8, SaturatedFat 0.5, Cholesterol 0.8, Sodium 873.4, Carbohydrate 20.3, Fiber 4.8, Sugar 8.8, Protein 4.7

Classic marinara sauce for the slow cooker image

Provided by Lynnda Cloutier @eatygourmet

Number Of Ingredients 15

- 2 tbsp. olive oil
- two onions, minced
- six garlic cloves minced
- 2 tablespoons tomato paste
- 2 tablespoons minced fresh oregano or 2 teaspoons dried
- two anchovy fillets, rinsed and minced
- pinch of red pepper flakes
- 1 cup dry red wine
- one can crushed tomatoes, 28 ounces
- one can diced tomatoes, drained, 28 ounces
- one can 28 ounces tomato sauce
- 2 tablespoon soy sauce
- 1/2 cup minced fresh basil
- 2 teaspoons sugar, plus extra as needed
- salt and pepper

Steps:

heat oil in a 12 inch skillet over medium-high heat until shimmering. Add onions, garlic, tomato paste, oregano, anchovies, and red pepper flakes and cook until onions are softened and lightly browned, 8-10 minutes. Stir in wine, scraping up any browned bits, and simmer until thickened, about five minutes; transfer to slow cooker. Stir crushed tomatoes, diced tomatoes, tomato sauce, and soy sauce into slow cooker. Cover and cook until sauce is deeply flavored, 9 to 11 on low or 5 -- 7 hours on high.
Before serving, stir in basil and sugar and season with salt, pepper and additional sugar to taste.