Slow cooker homemade marinara

Slow cooker homemade marinara

from mashed.com
485 min

Our recipe for the best slow cooker marinara sauce takes only five minutes of prep time before you turn on your slow cooker and leave it alone.

Ingredients

  • 2 28-ounce cans of whole peeled or crushed tomatoes (or 3 1/2 pounds of fresh tomatoes)
  • 1 large sweet onion, sliced
  • 1 head of garlic, peeled and smashed
  • 1 tablespoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon sweet paprika
  • 1 teaspoon fennel seeds
  • 3 bay leaves
  • 2-3 whole dried chili peppers, or 1 teaspoon dried red chili flakes

Directions

  1. 1

    Peel and slice the onion, then peel the garlic and smash the cloves with the flat side of a large knife. You can roughly chop the garlic if you like, but it isn't necessary.

  2. 2

    Place the tomatoes, onion, garlic, and whatever herbs and spices you're using in a slow cooker.

  3. 3

    Cover the slow cooker and cook on low for eight hours. If you want a quicker version, set your slow cooker on high for four hours.

  4. 4

    When your sauce has finished cooking, remove bay leaves and any herbs with stems. Using an immersion blender, blend the sauce until completely smooth. For a chunkier marinara sauce, use a potato masher to mash the ingredients until you get the texture you want.