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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Freeze marinara for up to 3 months. Ingredients:
3 tablespoons extra-virgin olive oil |
3 cups chopped onion |
3/4 cup diced carrot |
1/2 cup diced celery |
1/4 cup minced garlic |
3 tablespoons chopped fresh oregano |
1/4 teaspoon crushed red pepper |
2 tablespoons unsalted tomato paste |
1/2 cup dry red wine (such as cabernet sauvignon) |
5 1/2 pounds plum tomatoes, peeled and chopped |
3/4 cup chopped fresh basil |
1 1/2 teaspoons salt |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion and next 5 ingredients (through red pepper); sauté 8 minutes. Add tomato paste; cook 2 minutes, stirring frequently. Add wine; cook 2 minutes or until liquid almost evaporates.
2. Combine vegetable mixture and tomatoes in an electric slow cooker. Cover and cook on LOW for 8 hours. Place 3 cups tomato mixture in a blender. Remove center piece of blender lid; secure lid on blender. Place a clean towel over opening in blender lid. Blend until smooth. Return tomato mixture to slow cooker. Add basil, salt, and black pepper. Cook, uncovered, on HIGH 30 minutes.
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