Planning Ahead: Crockpot Marinara

If you like to plan, prep and cook some of your meals ahead... this recipe is for you! We'll make up 1 or 2 batches of this sauce each month and have it on hand for any recipe that may come our way. From a simple spaghetti or lasagna to pizza sauce or to top a meatloaf. 

Crockpot Marinara 

Ingredients

• 1 tablespoon olive oil
• 1 carrot, finely chopped
• 2 celery ribs, finely chopped
• 1/2 sweet onion, finely chopped
• 1/2 bell pepper (any color), finely chopped
• 5 cloves of garlic, minced
• 1 #10 can crushed tomatoes *
• 1 tablespoon dried oregano **
• 2 tablespoons dried basil **
• 2 tablespoons fennel seed
• 1/4 teaspoon salt (more or less, to taste)
• 1/4 teaspoon black pepper (more or less, to taste)

Preparation

Start to heat the olive oil in a pan over medium heat. Add the carrot, celery, onion, bell pepper and garlic and cook until the celery and onion are translucent and the carrots have softened.

Add the cooked vegetables and all remaining ingredients to a crock-pot. Mix well to combine. Cover and cook on low about 8 hours. Use in recipes right away, or freeze in individual servings to have on hand for later use.

* These are the large cans (approx. 106 ounces) you see at warehouse stores or restaurant supply stores.

** You could also substitute 2-3 tablespoons of Italian Seasoning for these spices.

Fresh Roasted Tomato Sauce

Fresh Roasted Tomato Sauce

Ingredients:

• 24 Whole Roasted Roma Tomatoes
• 1 onion, chopped
• 4 cloves of garlic
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 2 teaspoons fennel seed
• 2 teaspoons marjoram
• 1 - 6 ounce can tomato paste
• 1 (6 ounce) can water

Preparation:

Put the tomatoes in a food processor or blender. Blend until smooth. In a pot on the stovetop, saute onion and garlic in olive oil just until starting to brown.  Place roasted tomato puree into the pot with the onion and garlic. Stir to combine. Add the spices, tomato paste, and can of water. Simmer on low for 30 minutes.

**OR** Place the (blended) roasted tomato puree, sauteed onion and garlic, and remaining ingredients into a crockpot. Cook on low for 4 hours.

If you prefer a meat sauce, brown one pound of ground meat and add it to the sauce.

Quick Tip: Roasted Tomatoes

Roasted Tomatoes

Ingredients:

• 24 whole Roma tomatoes
• olive oil

Preparation:

Preheat oven to 450 degrees. Coat the bottom of a baking pan with olive oil. You don't need a thick layer, but you want to make sure there are no dry/uncovered spots. Place the tomatoes on the baking pan. Bake until darkened (roasted). This will take about 1-2 hours, depending on your oven and the size of the tomatoes. Let the tomatoes cool on the pan before handling.

For some added flavor, place fresh (peeled) garlic cloves and sliced onions amongst the tomatoes about halfway through the roasting process. This will nicely roast the garlic and caramelize the onions. If you put the garlic cloves and onion on the pan at the beginning of the roasting process, it will burn.

Basic Tomato Sauce

Basic Tomato Sauce

Ingredients:

• 28 ounce can crushed tomatoes
• 10.75 ounce can tomato puree
• 6 ounce can tomato paste
• 1 tablespoon italian seasoning blend  
• 1 teaspoon dried basil
• 1/2 teaspoon fennel seed
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon granulated onion
• 3/8 teaspoon salt 

Add all ingredients to a saucepan and mix well. Cover and cook on high until mixture starts to bubble. Promptly turn to medium-low and let simmer for 20-30 minutes.

Use for lasagna, pasta, marinara, pizza, etc.!


If you prefer to make your tomato sauce from fresh tomatoes, check out these recipes:

• Fresh Roasted Tomato Sauce