Slow Cooker Marinara Sauce
Ingredients
4 (14.5 oz.) cans diced tomatoes
1 (6 oz.) can tomato paste
1 medium yellow or white onion, diced
2 cloves garlic, minced
2 bay leaves, dried
1 Tablespoon brown sugar (I used dark)
1 Tablespoon dried basil
2 teaspoons dried oregano
2 Tablespoons olive oil
1 Tablespoon balsamic vinegar
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
Directions
1. Combine all ingredients in slow cooker. Set to low and cook 6-8 hours.
2. Remove bay leaves and use a handheld blender to puree until smooth or to your liking.
3. Cool before refrigerating or freezing.
Makes about 8 cups.
This sauce can be kept in the refrigerator for 1 week or in the freezer for 3 months.
Adapted from Recipe Tin Eats
Printed from mybiscuitsareburning.blogspot.com