I usually put in a dozen or more tomatoes, with the stems cut off and then cut in half or quarters. A couple of onions cut in quarters. Garlic cloves (the more the merrier but probably 6 or 7). Small carrots or cut up large carrots (the carrots are optional – they add a great flavor in my opinion and also makes the sauce pretty, but some may not like the flavor). I used about 1/2 bag of small carrots in this batch. I add a stick of butter but you don’t have to. But it adds so much yumminess! The seasonings are the usual: salt and pepper. I also add balsamic vinegar, smoked sweet paprika and smoked peppercorn sage. Whatever you have on hand for seasonings that you love, throw it in there. Fresh or dried. When I have fresh basil, I like to shred it and add it. I cook on high for at least 5 hours then 2 hours on low in the crock pot. I either put the crockpot in the garage fridge overnight or let it cool down before I use the immersion blender to smooth it out. The carrots are usually the most difficult to puree. But dang. It’s worth it! I put into meal sized containers and freeze.
I did a new version after my sister had a catered meal for her birthday and there were a ton of delicious grilled veggies left over! I used them in my next batch of crockpot marinara and the flavors were amazing! Here are the veggies.
Don’t have fresh tomatoes? No worries. I use these canned tomatoes when I’m in a pinch.
What are your favorite seasonings for a deep rich tomato sauce? I’d love to hear from you.
Crockpot Marinara
12
servings15
minutes6
HoursIngredients
12 to 14 medium sized tomatoes, stemmed, cut in half or quartered
2 yellow onions cut in quarters
6 to 7 whole garlic cloves (peeled)
4 large carrots, cut up (optional)
1 stick of butter (1/2 cup)
Salt & Pepper to taste
2 tablespoons Balsamic Vinegar
1-1/2 teaspoons smoked sweet paprika
Grilled vegetables – zucchini, beets, etc. (leftovers from a dinner grill)
3/4 cup shredded fresh basil leaves
Other preferred seasonings (Italian, smoke peppercorn sage, etc.)
Directions
- Add all ingredients to crockpot except the butter, stirring slightly.
- Scatter the top with tablespoons of butter.
- Cook on high for 5 hours on high; then lower to low for 2 hours.
- Cool the crockpot slightly then either move the pot to a fridge or remove the contents to a bowl and cool overnight.
- The next day, puree with an immersion blender until smooth. Make sure carrots and veggies are pureed well.
- Taste test to see if it needs more salt or seasonings.
- Can be put into smaller containers and frozen.
