Homemade Slow Cooker Marinara Sauce
I’m all about Whole30 recipes lately. They are healthy and delicious, full of clean eating foods, and fresh ingredients. Here’s an easy way to make a big batch of marinara sauce, perfect for spiralized zucchini noodles AKA zoodles, or baked spaghetti squash. The best part is you can freeze the leftovers in individual portions for later. Yay!
WHAT YOU NEED:
- 3 Tbsp. olive oil
- 1 1/2 c. chopped onion
- 1 1/2 c. finely diced carrots
- 4-5 large cloves garlic, minced
- 3 cans (28 oz. each) crushed tomatoes
- 6 oz. tomato paste
- 1 1/2 Tbsp. dried basil
- 1 1/2 Tbsp. dried oregano
- 1 Tbsp. sea salt
- 1/2 tsp. red pepper flakes
- 1 1/2 Tbsp. balsamic vinegar
- 3 bay leaves
WHAT YOU DO:
- Heat a large skillet over med-high heat. Add olive oil, onion, carrots and garlic. Sauté veggies until carrots soften, approximately 5 minutes or so.
- Transfer the mixture to a 6-quart slow cooker. (I use crock pot liners so there’s less mess to clean later)
- Add remaining marinara sauce ingredients to slow cooker then whisk to combine. Cover and cook on low for 4-6 hours, stirring occasionally.
This makes a thick, somewhat chunky sauce, which I love. If you prefer a thinner sauce however, you can use an immersion blender to thin it out.
Freezing Instructions: Prepare as instructed above. Cool sauce to room temperature, then ladle into freezer-safe containers or ziplock freezer bags (in 1 or 2 cup portions, depending on how much you will need at a time). Before serving, thaw sauce in refrigerator overnight. Or, empty frozen sauce in a saucepan and heat over medium heat, stirring occasionally until sauce comes to a simmer.