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
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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
