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Easy, Frugal Slow Cooker Tomato Sauce - You can use this with fresh or canned tomatoes, fresh or dried onion, etc. Use what you have; use what you like. From CheapskateCook.com
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Easy, Cheap, Slow Cooker Marinara Sauce


Author: Steph Jenkins
Ingredients
  • 1 onion, chopped (optional; but awesome)
  • 5 large carrots, chopped
  • 3 stalks celery, chopped (optional; but awesome)
  • 4 garlic cloves, minced
  • 4 pounds tomatoes (fresh cored and chopped, or two 28-ounce cans diced or crushed)
  • 1-2 tbsp tomato paste, to taste*
  • 1 tbsp basil, dried
  • 1 tbsp oregano, dried
  • 1/8 tsp red chile flakes (optional)
  • 1 tbsp honey (or sugar)
  • Salt, to taste**
Optional Additions:
  • 1-2 zucchini or summer squash, chopped
  • 1 cup spinach or other greens, fresh or frozen (this will change the color of the sauce, so don't add too much)
  • 1-2 cups great northern beans, canned or cooked
  • 1-2 cups ground beef, turkey, or Italian sausage, browned thoroughly (Omit for true Marinara Sauce. Add this just before serving)
Instructions

  1. OPTION 1: Saute onion, carrots, celery, and garlic in a pan with a little oil or butter. Place that and the rest of the ingredients except honey and salt (and meat, if using) in the slow cooker.

  2. OPTION 2: Place all ingredients except honey and salt (and meat, if using) in the slow cooker. 

  3. Cook on high for 3-4 hours, or on low for 6-8 hours, until carrots are soft. 

  4. Use an immersion blender to puree the sauce, or blend it in batches in a countertop blender (only fill the blender halfway - hot liquids expand then explode and make a terrible mess. Ask me how I know). You can also leave the sauce as is! Whatever works for you.

  5. Stir in salt and honey. Taste and adjust amounts as needed. If using meat, stir that in as well.

  6. TO FREEZE: Let sauce cool, then pour it into plastic freezer bags, plastic containers with lids, or glass jars. Leave a little space at the top to let the sauce expand in the freezer. Seal, then store in the freezer. Thaw overnight and reheat to serve. 

Recipe Notes
  • *In place of tomato paste, I've used half a can of crushed tomatoes, a small jar of marinara sauce (don't judge me; Pioneer Woman said it first), or nothing at all. 
  • **If you grew up on canned pasta sauce, you will be shocked at how much salt you have to add before it tastes "right". Sometimes I ignore what tastes right and just protect my health. Sometimes I throw caution to the wind.
  • This recipe works perfectly with tomatoes frozen the easy way.