Slow Cooker Garden-Fresh Marinara recipe

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Ingredients

8 cups diced fresh Roma tomatoes, juices drained
1 yellow onion, chopped
1 cup chopped celery
1 green bell pepper, chopped
1 cup grated carrot
1 cup sliced fresh mushrooms
5 cloves garlic, minced
1 (10.75 ounce) can tomato soup
¼ cup brown sugar
1 tablespoon Greek seasoning
1 tablespoon dried oregano
1 tablespoon dried basil
½ tablespoon ground cinnamon
½ teaspoon ground thyme
2 cups chopped fresh spinach

Nutrition Info

95.9 calories
carbohydrate: 21.2 g
cholesterol: : -
fat: 1 g
fiber: 3.7 g
protein: 3 g
saturatedFat: 0.2 g
servingSize: -
sodium: 344 mg
sugar: 13.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Put tomatoes in a slow cooker. Mix in onion, celery, bell pepper, carrot, mushrooms, and garlic. Add tomato soup, brown sugar, Greek seasoning, oregano, basil, cinnamon, and thyme, stir well.

  2. Cook on High for 4 to 6 hours or on Low for 8 to 10 hours, adding in spinach for the last hour of cooking.

Recipe Yield

10 servings

Recipe Note

Thick vegetable marinara made in the slow cooker uses up the last of the summer tomatoes.

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