Slow Cooker Marinara With Fresh Basil Recipes

SLOW COOKER MARINARA SAUCE

Slow Cooker Marinara Sauce image

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.

Provided by Angel

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato Marinara

Time 6h25m

Yield 12

Number Of Ingredients 17

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

Steps:

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

Nutrition Facts : Calories 40.4 calories, Carbohydrate 4.4 g, Fat 2.4 g, Fiber 1.1 g, Protein 0.9 g, SaturatedFat 0.3 g, Sodium 330.5 mg, Sugar 2.4 g

SLOW COOKER GARDEN-FRESH MARINARA

Slow Cooker Garden-Fresh Marinara image

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

Provided by LINDA BAKER

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato Marinara

Time 4h45m

Yield 10

Number Of Ingredients 15

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

Steps:

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.
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.

Nutrition Facts : Calories 95.9 calories, Carbohydrate 21.2 g, Fat 1 g, Fiber 3.7 g, Protein 3 g, SaturatedFat 0.2 g, Sodium 344 mg, Sugar 13.4 g

SLOW-COOKER MARINARA WITH FRESH BASIL

Slow-Cooker Marinara With Fresh Basil image

From Cuisine at Home, who recommends this sauce with penne pasta. I used this sauce for one of our favorite recipes, recipe #204310.

Provided by LaJuneBug

Categories Sauces

Time 3h20m

Yield 6-7 cups, 12 serving(s)

Number Of Ingredients 7

Ingredients

4 lbs roma tomatoes, chopped (12 cups)
1 cup diced onion
6 garlic cloves, chopped
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/4 cup extra-virgin olive oil
1/2 cup fresh basil leaf, chopped

Steps:

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.

FRANK'S MARINARA SAUCE

Frank's Marinara Sauce image

Provided by Food Network

Time 30m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1/4 cup olive oil
12 ounces fatback, scored, optional
3 cloves garlic, mashed
1/2 onion, diced
One 35-ounce can whole tomatoes, such as San Marnano Tomato's
Salt and ground pepper
Dried oregano
6 fresh basil leaves, torn

Steps:

In heavy pot, heat the oil. Then add the fatback (if using) and garlic and saute until golden brown. Remove the fatback, then add the onions and saute until soft, 2 to 3 minutes.
Add the tomatoes (crush by hand into the pot). Bring to a boil, add salt to taste, reduce to a simmer and cook for 10 to 15 minutes. Add salt, pepper and oregano to taste.
After finished, turn off the heat and add the basil.

SLOW COOKER VEGGIE-LOADED MARINARA

Slow Cooker Veggie-Loaded Marinara image

You've heard it said that the best spaghetti sauces are simmered all afternoon. If that's true, why not let the slow cooker do the cooking for you? This sauce takes 5 minutes to make and is loaded with vitamins. Make a double batch and freeze half for another day.

Provided by Marina Delio

Categories HarperCollins Slow Cooker Tomato Sauce Vegetarian Vegan Wheat/Gluten-Free

Yield Makes 6 cups

Number Of Ingredients 12

Ingredients

2 carrots, chopped
2 celery stalks, chopped
1 yellow onion, chopped
1 red bell pepper, chopped
2 large cloves garlic, minced
2 (28-ounce) containers whole peeled tomatoes, drained and crushed with your hands
2 tablespoons tomato paste
1 bay leaf
1 teaspoon dried oregano
1/2 cup fresh basil, chopped
1/2 teaspoon salt
1/8 teaspoon freshly cracked pepper

Steps:

Combine all the ingredients in slow cooker and cook on low for 6 hours. Remove the bay leaf. Blend with an immersion blender to the desired consistency. Adjust the seasonings to taste.

CREAMY MARINARA WITH FRESH BASIL

Creamy Marinara With Fresh Basil image

As seen on the Sonoran Living program (an Arizona area ABC morning show), by Linda Bosse Singh. This recipe features "frozen fresh tomatoes" as prepared by Linda Singh, which are described below. A useful method of easily preserving your extra summer tomato crop! You can, of course, use completely fresh tomatoes, instead.

Provided by Julesong

Categories Sauces

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon extra virgin olive oil, good quality and organic if possible
3 cloves fresh garlic, minced
4 -5 large tomatoes, fresh frozen, skinned and chopped up (keep the juice!)
3 tablespoons heavy cream
1/4 cup chopped fresh basil (use a variety of flavored basils, especially lemon if you have it)
1/2 cup chopped roasted red pepper (optional)
1 pinch sugar, to taste
salt & freshly ground black pepper, to taste
cooked pasta, of your choice (8 to 10 servings worth)
grated parmesan cheese, for garnish
fresh basil leaf, for garnish

Steps:

Fresh frozen tomatoes: pick juicy tomatoes, make sure they are clean and dry, then pop them in a Ziploc bag, single layer; label your bag with date and put flat into freezer; when ready to use, just take out as many as you need and run them under hot water (or put then in a bowl of hot water) and after a minute or two the skins will peel right off, then just chop and use; use these instead of canned tomatoes.
In a hot sauce pan or small wok, put in olive oil and fresh garlic; stir and sauté for 1 to 2 minutes.
Add the tomatoes together with their juice and let simmer for 10 minutes.
Stir in the cream, basil, salt and pepper, and roasted peppers (if using), and bring to a simmer them it through.
Serve over cooked pasta, garnish with parmesan cheese and fresh basil leaves.
Also good over baked halibut, grilled shrimp, chicken, or grilled vegetables.

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