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Slow-Cooker Marinara With Fresh Basil

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“From Cuisine at Home, who recommends this sauce with penne pasta. I used this sauce for one of our favorite recipes, Cooking Light Magazine's Chicken Parmesan.”
READY IN:
3hrs 20mins
SERVES:
12
YIELD:
6-7 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine tomatoes, onion, garlic, salt, and pepper flakes in a 3- to 4-qt. slow cooker.
  2. Stir in oil. Cover; cook on high-heat setting for 3-4 hours or low-heat setting for 5-6 hours.
  3. Using a hand-held immersion blender, puree marinara in the slow cooker, or puree the sauce in batches in a regular blender. Stir in basil into pureed sauce.
  4. Cook marinara to room temperature, then transfer to a container with a tight-fitting lid. Refrigerate sauce up to 1 week or freeze for up to 2 months. Serve marinara over pasta or use as a sauce for pizza.

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