Crock Pot Marinara Sauce

• Vegan
• Gluten free

• Produce

  • 28 oz 1 can crushed tomatoes
  • 2 tsp Basil, dried
  • 2 Bay leaves
  • 8 cloves Garlic
  • 1 tbsp Olive onion
  • 1 cup Onions
  • 1 1/2 tsp Oregano, dried
  • 1/3 cup Parsley, fresh

• Canned Goods

  • 6 oz 1 can tomato paste
  • 28 oz 1 can tomato puree

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Salt
  • 1 tbsp Sugar

• Liquids

  • 1/4 cup Water

Found on tammileetips.com

Description

Ingredients

• 1 tbsp olive onion
• 1 cup diced onions
• 8 cloves garlic, minced
• 2 bay leaves
• ⅓ cup minced fresh parsley
• 1 tbsp sugar
• 2 tsp dried basil
• 1½ tsp dried oregano
• ½ tsp salt
• ½ tsp black pepper
• 1 can crushed tomatoes, 28oz
• 1 can tomato puree, 28oz
• 1 can tomato paste, 6oz
• ¼ cup water

Directions

• In a medium skillet, heat oil over medium-high heat, add onion and garlic, stir often until onion is tender
• Transfer onion mixture to crock pot, add in bay leaves, parsley, sugar, basil, oregano, salt, pepper, crushed tomatoes, tomato puree, tomato paste and water, stir gently
• Cover and cook on low 5-7 hours, or high for 2.5-3.5 hours
• Discard bay leaves
• Leftovers can be frozen for up to 6 months