Don’t let the fact that this is a slow cooker recipe cause you to think it is any less authentic than a marinara that was lovingly attended to by an Italian Grandma for a whole Sunday, it is rich and delicious and goes with any pasta dish you can think up.
This is one of my go to recipes during the week when I need dinner ready when I get home. You can put everything into the crockpot the night before and just refrigerate it over night before turning on the slow cooker in the morning.
This sauce is incredibly rich and tomatoey, it makes a big batch for at least four family meals and doubles as a great pizza sauce.
Slow Cooker Marinara
4x 28oz cans of tomatoes (italian)
1/4 cup olive oil
5 cloves garlic, minced
2 tsp Kosher salt
1/2 Tbsp Chili flakes
6-8 Sundried Tomatoes
1/2 Tbsp Fennel Seeds
3 Tbsp Pesto or chopped fresh basil
Place everything except basil/pesto in the crockpot and turn on low for 8 hours. When you get home simply use a hand blender to blend it together or a regular blender (small batches at a time). Add chopped basil or pesto and stir. Check for seasoning and enjoy!
To creat a cream sauce just add a bit of either half and half or whipping cream if you can afford the calories. To make a meat sauce just add to browned ground beef. This sauce freezes beautifully in tightly sealed zip lock or vacuum sealed bags.