Fall is officially here and my garden is done for the year. The farmer’s markets, however, have hit their peak! Loads of end of summer produce like tomatoes and peppers, as well as fall squash and Brussels sprouts are overflowing from the tables and baskets. If you can get your hands on some fresh Roma tomatoes and you have a slow cooker, then you are going to want to get a batch of this Easy Slow Cooker Marinara Sauce going!
The hardest part of this recipe is cutting up the tomatoes and removing the seeds. I don’t peel my tomatoes, but feel free remove those skins if you have the time and patience! I managed to get all of the tomatoes cut and seeded in about 15 minutes, threw the rest of the ingredients in the slow cooker, and walked away after about a 20 minute total time investment. Well worth it for several lovely jars of homemade sauce that will provide us with scrumptious meals later this fall and winter.
You can use this Easy Slow Cooker Marinara Sauce just as you would use any store bought sauce. If I’m short on time and don’t want to make Spaghetti Squash with Meat Sauce from scratch, I’ll sub in this sauce with some ground meat and we have a quick and delicious meal! It will also work as a sub for the tomato sauce in Sausage and Eggplant Stacks. Or just use as a good old spaghetti sauce!
- 6 pounds of fresh Roma tomatoes, quartered and seeded
- 1 large onion, diced
- 6 cloves of garlic, smashed
- 6 ounces of tomato paste
- 2 Tablespoons of Italian Herbs (or two teaspoons each: dried basil, oregano, and rosemary
- 1/2-1 cup filtered water (use more if your tomatoes are on the dry side)
- 1-2 teaspoons sea salt
- Place all of the ingredients, except the sea salt, in your slow cooker. Stir the tomatoes a little to distribute the herbs. Cover and set to low for 8-10 hours.
- After the sauce has cooked down and thickened, add one teaspoon sea salt. Stir and taste. If you prefer a saltier sauce, add more sea salt.
- Then process the sauce with your immersion blender, regular blender, or food processor until it is a fairly smooth consistency and you are happy with the texture.
- I like to store the sauce in the freezer by filling a quart size Mason Jar to about 2 inches from the top to allow space for expansion. You could also freeze in plastic bags and lay them flat for easier storage.
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