Marinara Sauce in A Slow Cooker

• Vegan
• Gluten free

• Produce

  • 1/4 cup Basil, fresh
  • 6 cloves Garlic
  • 1 1/2 tsp Marjoram, dried leaf
  • 1/4 cup Parsley, fresh
  • 1/2 tsp Thyme, dried leaf
  • 2 (28-oz cans Tomatoes, whole

• Canned Goods

  • 1 (6 oz can Tomato paste

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1/2 tsp Red pepper
  • 1/2 tsp Salt
  • 1/2 tsp Sugar

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 3 tbsp Red wine vinegar

• Beer, Wine & Liquor

  • 1/2 cup Red wine, dry

Found on theyummylife.com

Description

Ingredients

• 6 cloves garlic, minced (2 tablespoons)
• 2 tablespoons olive oil
• 2 (28-oz) cans whole tomatoes
• 1 (6 oz) can tomato paste
• 1/2 cup dry red wine
• 3 tablespoons red wine vinegar (if canning, increase to 1/3 cup for food safety)
• 1 teaspoon dried leaf oregano
• 1/2 teaspoon dried leaf marjoram
• 1/2 teaspoon dried leaf thyme
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt (or more, taste)
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 1/2 teaspoon sugar (optional)

Directions

• Combine garlic and olive oil in a small micro-safe bowl, cover and microwave 60-90 seconds until sizzling and garlic has softened. Coat inside of slow cooker with cooking spray. Drain liquid from tomato cans into slow cooker. Squeeze tomatoes through your fingers to break them into irregular pieces, dropping them into slow cooker.  Add garlic/oil mixture, tomato paste, red wine, red wine vinegar, oregano, marjoram, thyme, crushed red pepper, black pepper, and salt. Stir, cover, and cook on low 5-8 hours*. Stir in fresh parsley and basil. Taste and add sugar and additional salt to taste, if needed.If sauce is too watery, remove lid, set on high heat, and cook until liquid evaporates to desired consistency.Serve over pasta or use as a pizza sauce.*There is flexibility in total cooking time. The sauce is ready in 5 hours on low; but it can cook 2 or 3 hours longer if necessary for convenience. It will take half the time to cook it on high, however the edges may get scorched. If you have time, low and slow is better for gently blending the flavors. MAY BE FROZEN.To freeze, use freezer safe jars, plastic containers, or ziploc bags, leaving enough extra space for expansion when it freezes (at least 1/2 at the top of jars).MAY BE CANNED.Ladle sauce into hot, sterilized jars, leaving 1/2 inch headspace. Process in water bath 35 minutes for pint jars or 40 minutes for quart jars. (Warning! To insure food safety with water-process canning, do NOT alter the recipe by adding meat or other veggies to the recipe.) NUTRITIONAL INFORMATION: High in potassium, manganese, and vitamins A, B6, C.  Per 1/2 cup serving:51 calories, 2g fat, 0g sat. fat, 0 cholesterol, 90mg sodium, 367mg potassium, 6.7g carbs, 1.8g fiber, 4g sugars, 1.5 proteinWeight Watchers SmartPoints: 2