This slow cooker marinara sauce is easily my youngest son’s favorite dinner. This sauce is full of flavor, packed with vegetables, and incredibly easy as well. I literally toss everything into the slow cooker and walk away until just before dinner when I remove the bay leaf, puree, and serve over pasta.
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This is one of the easiest recipes I make, but it is also one of the best.
Are you ready to make slow cooker marinara sauce? Follow the recipe below!
- 2 Cans Whole Peeled Tomatoes (28 oz each)
- 1 Can Tomato Paste (6 oz)
- 1/2 tsp Italian Seasoning (or to taste)
- 1/2 tsp Tony's Cajun Creole Seasoning (or to taste)(you can substitute your favorite Go To seasoning)
- 1 TBSP Minced Garlic
- 1/2 Cup Frozen Onion & Bell Pepper Medley
- 1/2 Cup Chopped Carrots
- 1/2 Cup Chopped Celery (Include celery leaves for more flavor)
- 1 tsp Sugar
- 1/4 tsp Red Pepper Flakes
- 1 Bay Leaf
- Toss all ingredients into your slow cooker.
- Cook on low for 4-6 hours.
- Find the bay leaf and remove it before pureeing.
- Puree the remaining ingredients. I use an immersion blender, but a blender or food processor should work fine.
- Adjust your seasoning. I added a good bit more salt slowly until it was perfect.
- Serve over pasta with Parmesan.
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