Slow-Cooker Marinara With Fresh Basil

"From Cuisine at Home, who recommends this sauce with penne pasta. I used this sauce for one of our favorite recipes, recipe #204310."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
3hrs 20mins
Ingredients:
7
Yields:
6-7 cups
Serves:
12
Advertisement

ingredients

Advertisement

directions

  • Combine tomatoes, onion, garlic, salt, and pepper flakes in a 3- to 4-qt. slow cooker.
  • Stir in oil. Cover; cook on high-heat setting for 3-4 hours or low-heat setting for 5-6 hours.
  • 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.
  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Sorry,I forgot to rate this...Made it using our excess summer tomatoes...froze several containers for a later use...it was easy, and I enjoyed sampling it...very good taste...thanks for submitting it.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes