Everyone has a favorite marinara sauce. I like to say you have a favorite you buy in a bottle and favorite you make at home. The problem is the bottle one usually has tons of oil, salt, and sugar (even high fructose corn syrup), and sometimes when you become vegan making your homemade sauce becomes a real challenge.
Then there is that ever present problem of having to let it simmer on the stove all day long. You have to watch it and taste it and baby it like a child, and well, let’s face it, it never turns out like grandmas. Well fear no more. I have the solution for you.
It is a salt free (well no added salt), oil free, crock pot version of the classic. It is so easy to make. And it is seriously yummy. I will say, I am not a fan of marinara. My mom doesn’t like it, so we didn’t eat it a lot growing up. I’m super picky about which ones I like. This one is so tasty. It really is a crowd pleaser. My husband fancies himself a marinara aficionado and it even passes muster with him. What is even better is that it freezes really well. It reheats well. It works on pasta and pizza and even on eggplant and potatoes. It is just great.
To see the video click the link below:
Oil free, Salt free, Crock Pot Batch Marinara (um that needs a better name)
84 ounces of crushed tomatoes (that is three of the big cans)
1- 15 ounce can of diced tomatoes
2 of the small cans of tomatoes paste
8 cloves of garlic
2 TBSP dried basil (or one bunch of fresh)
1 medium diced onion
1/2 tsp. sugar
1 tsp. chipotle seasoning (or red pepper flakes)
4 diced carrots
4 diced celery stalks
1/2 yellow squash
2 mushrooms sliced
1 handful of spinach
In a large crockpot set to low heat, add in the tomatoes. Then add in the rest of the ingredients and stir. Put on the lid and let cook for 8-10 hours.
Once the mixture has cooked. Let cool for at least 30 minutes (if you can wait). Mix in a blender in batches for about 10 seconds to get a finer consistency. This really helps meld the flavors and is key to making this sauce freeze well and taste delicious.
Add to glass jars (or another type of freezer safe container). If using glass jars, make sure to let the sauce cool completely before putting it in the freezer. To reheat, is best to defrost in the freezer to prevent breakage of the jars. Just reheat on stove top.