Slow-Cooker, Fresh-Tomato Marinara

Homemade marinara is one of the simplest, most flavorful and satisfying dishes you can make. Few ingredients and ample time—that’s all it takes.

Choose large tomatoes to make the peeling easier, and use Italian tomato paste, if possible. Fresh marinara is a very versatile sauce. It puts the Italian in pasta, of course, but you also can spoon it over grilled chicken breasts or roast beef, add rich flavor to slices of grilled eggplant, or use it as the base for one tasty pizza pie.

One note: this recipe is for marinara—because it includes garlic, onion, and herbs. For a basic tomato sauce (tomatoes, paste, and salt only), see Slow-Cooker Heirloom Tomato Sauce.

Makes 5-6 cups

Ingredients

• 5 lbs large tomatoes, such as beefsteak, stem, or large romas, peeled and cut into small chunks
• 3 garlic cloves, finely chopped
• 1/2 small onion, finely chopped
• 2/3 cup Italian tomato paste
• 1/4 cup chopped flat-leaf parsley
• sea salt
• freshly ground black pepper

Marinara Ingredients

Preparation

1. Place the first 5 ingredients in a slow-cooker and stir to combine. Season with salt and pepper and cook over high heat for 3 hours.

Marinara Ready to Cook

Marinara after 3 Hours

1. Reduce the heat to low and cook an additional 3 hours. Remove the lid and cook 2 hours longer, stirring occasionally, until the sauce is slightly thickened. Season with additional salt, if needed.

Slow-Cooker Marinara

Use within 2 days if refrigerated, or freeze in an airtight container for a few months.