Slow Cooker Marinara Sauce recipe

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Ingredients

2 tablespoons olive oil
¼ cup finely chopped onion
3 tablespoons minced garlic, or more to taste
3 (14.5 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon red wine
1 tablespoon balsamic vinegar
1 tablespoon ground basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried cilantro
1 teaspoon chili powder
1 teaspoon ground paprika
1 teaspoon ground oregano
2 large bay leaves
1 pinch white sugar
1 pinch ground cinnamon

Nutrition Info

40.4 calories
carbohydrate: 4.4 g
cholesterol: : -
fat: 2.4 g
fiber: 1.1 g
protein: 0.9 g
saturatedFat: 0.3 g
servingSize: -
sodium: 330.5 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a skillet over medium heat. Saute onion and garlic in the hot oil until soft, about 5 minutes. Transfer to a slow cooker.

  2. Add tomato sauce and tomato paste to the slow cooker and set temperature to Low. Cook and stir until the paste melts, 3 to 4 minutes. Add wine, vinegar, basil, salt, pepper, cilantro, chili powder, paprika, oregano, bay leaves, sugar, and cinnamon, stir until well combined.

  3. Cover, and cook, stirring once in a while, until reduced, 6 to 8 hours. Remove bay leaves and serve.

Recipe Yield

12 servings

Recipe Note

My best friend showed me this slow cooker marinara recipe, and I just had to share it. The spices in here can all be adjusted to taste (and eyeballed), but this is how I learned to do it. The best flavor calls to cook it all day, but it can be made in a pinch if you have to! Serve over your favorite pasta or with crispy chicken. Can also be used in lasagna or ravioli.

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