Ingredients for Slow Cooker Marinara With Fresh Basil
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How to Make Slow Cooker Marinara With Fresh Basil
- Combine 28 ounces (794g) canned crushed tomatoes, 1 medium onion (chopped), 4 cloves garlic (minced), 1 teaspoon salt, and 1/2 teaspoon red pepper flakes in a 3- to 4-quart slow cooker.
- Add 2 tablespoons olive oil to the slow cooker.
- Stir well to combine all ingredients.
- Cover the slow cooker.
- Cook on high for 3-4 hours or on low for 5-6 hours, or until the sauce has thickened to your desired consistency.
- Carefully puree the marinara sauce using an immersion blender directly in the slow cooker (or in batches in a regular blender).
- Stir in 1 cup (packed, about 20-24 leaves) fresh basil, chopped.
- Allow the marinara to cool completely to room temperature before transferring it to an airtight container.
- Refrigerate for up to 1 week or freeze for up to 2 months. Tastes even better the next day!
- Serve over your favorite pasta, use as a pizza sauce, or enjoy with crusty bread.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
18g
Fat
3g
Carbs
2g
Recipe Tags (Choose a tag and find related recipes!)
Weeknight
Time To Make
Course
Main Ingredient
Cuisine
Preparation
Occasion
Low Protein
Sauces
Condiments Etc
Vegetables
Easy
European
Beginner Cook
Dinner Party
Summer
Vegan
Vegetarian
Italian
Dietary
Low Sodium
Low Cholesterol
Seasonal
Low Saturated Fat
Low Calorie
Low Carb
Healthy 2
Low In Something
Tomatoes
4 Hours Or Less
