Slow Cooker Marinara Sauce

My best friend showed me this slow cooker marinara recipe, and I just had to share it. The spices in here can all be adjusted to taste (and eyeballed), but this is how I learned to do it. The best flavor calls to cook it all day, but it can be made in a pinch if you have to! Serve over your favorite pasta or with crispy chicken. Can also be used in lasagna or ravioli.

• Preparation Time: 15 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 15 mins
• Calories: 40 Calories

Ingredients

• 1 teaspoon salt
• 1 pinch ground cinnamon
• 1 pinch white sugar
• 2 tablespoons olive oil
• 1 teaspoon ground black pepper
• 1 tablespoon balsamic vinegar
• 1 teaspoon chili powder
• 1 (6 ounce) can tomato paste
• 1 tablespoon red wine
• 1 teaspoon ground paprika
• 1 teaspoon dried cilantro
• ¼ cup finely chopped onion
• 3 tablespoons minced garlic, or more to taste
• 3 (14.5 ounce) cans tomato sauce
• 1 tablespoon ground basil
• 1 teaspoon ground oregano
• 2 large bay leaves

Recipe Instructions

Step 1

Heat olive oil in a skillet over medium heat. Saute onion and garlic in the hot oil until soft, about 5 minutes. Transfer to a slow cooker.

Step 2

Add tomato sauce and tomato paste to the slow cooker and set temperature to Low. Cook and stir until the paste melts, 3 to 4 minutes. Add wine, vinegar, basil, salt, pepper, cilantro, chili powder, paprika, oregano, bay leaves, sugar, and cinnamon; stir until well combined.

Step 3

Cover, and cook, stirring once in a while, until reduced, 6 to 8 hours. Remove bay leaves and serve.