Crock pot: Marinara Sauce

Crock pot:  Marinara Sauce

To use up your bumper crop of tomatoes and basil, this slow cooked sauce can be served over pasta or used as the sauce for your next pizza.  Any tomato can be used and will cook down well, but the Roma is a favorite for flavor and texture.  And this no-fuss recipe freezes well.

12 cups chopped Roma tomatoes

1 cup diced onion

6 cloves of garlic, sliced

1 teaspoon salt

1/2 teaspoon crushed red pepper flakes

1/4 cup olive oil

1/2 cup chopped fresh basil

Combine all the ingredients in the slow cooker and set on high setting for 3-4 hours or on low setting for 5-6 hours. Puree the sauce, once it has cooled, with a hand immersion blender or a traditional blender.  Makes 8-10 cups.