This “try-it” is for you! I’m continuing to try to solve your mealtime dilemma this week. It’s funny, when it come to marinara, red sauce, gravy, whatever you called it growing up, the spices many people use in their sauce has so much to do with the sauce they grew up eating. So I used my mom’s spice mix and added some heat and I doubled the recipe to make a huge batch.
Mama Momtourage’s Crockpot Marinara
- 2 28 oz. Can Whole Tomatoes
- 4 15 oz. cans tomato sauce
- 2 6 oz. can tomato paste
- 1 onion
- 2 packages roughly chopped mushrooms
- 1/2 yellow bell pepper roughly chopped
- 2 large carrots roughly chopped
- 2 celery stalks roughly chopped
- 5 garlic cloves (I use a micro plain to grate mine, but you can chop yours.)
- 2 teaspoons salt
- 2 teaspoons oregano
- 2 teaspoons basil
- 2 teaspoons parsley
- 1 teaspoon pepper
- 1 teaspoon cayenne pepper
First add the two can of whole tomatoes. Ahhh, pretty color! Then the tomato sauce and tomato paste.
Then your spice mix. Remember to use what works for you.
Next, all your veggies then mix it all together. Let this go for about 4 hours on high or 8 hours on low. When it starts to smell super duper amazing, it’s ready for you create the texture that’s perfect for your family. Mine likes theirs with as little evidence of vegetables as possible. I like to use my immersion blender to achieve this texture. It really get’s it done and you don’t have to dirty up another bowl. But you can add this to your regular blender or food processor in batches.
When you get to the consistency you like, put your crockpot marinara in the fridge to cool.
At this point you can portion it out and put it in tuperware, but I prefer to jar it. This way it’s the exact size I need for a typical pasta dinner. This recipe makes 8 pints of crockpot marinara sauce. With very little labor, time, or expense I have 8 weeks worth of Marinara sauce! Woohoo!
Here are a few tips on jarring your sauce. (Tupperware is totally fine too.) Before you use them you need to sterilize them. I have a steri cycle on my dishwasher, but if you don’t have that just boil the jars and lids in a pot on the stove. If you plan to freeze your sauce leave about an inch of space in the jar for expansion. Otherwise the tops could fly off in the freezer. (I would’t know from experience because this didn’t just happened or anything….) I used a funnel to get the sauce into there jar. And then…voila! Done!
I put two of these in the fridge and the rest in the freezer. When I want to defrost one I’ll add it to the fridge a day before I plan to use it or throw it into a pot of boiling water to defrost in a hurry. Also, these make delicious gifts for the holidays, for someone with a new baby, or for a sick friend. Add some pasta and some fresh grated parm and you have a heartfelt gourmet gift. (Frozen meatballs would be a nice touch if you have the time and energy.)
Have a great day! I hope you try my fave crockpot marinara!