Hey! How are ya today?
My usual afternoon routine when I get home from work is to walk the dogs, clean up a little bit / do laundry and start making dinner. Yesterday when I got home from work, I thought it would be a good idea to go lay out at the pool, paint my nails and read a magazine instead. It’s never a bad idea to change things up every once in a while, right?
And then neither of us felt like cooking so we went out to eat.
I went on a quick run after dinner, which is the first time I’ve run since last week.
I ended up walking a mile, running a mile and walking the last mile. Pretty good since I was a little rusty. And of course, I watched the Real Housewives of NYC reunion. It was a good night if I do say so myself!
I’m off to work this morning but before I leave, I wanted to share a pretty simple marinara sauce that I recently made. You may have gotten the gist from some of my previous posts (like baked apples and bulk chicken prep) that I really love my crock pot. If I had to choose 1 kitchen appliance that I could not live without, the slow cooker would be it!
So naturally, when I got a bag full of garden tomatoes from my friend last weekend, I immediately began brainstorming ways to use them up…. in my crock pot. This was my first time making slow cooker marinara sauce. I looked at a handful of recipes using canned tomatoes and tweeked everything a little bit. It turned out great!
The meal prep was pretty simple- blend the tomatoes up, toss everything in the crock pot and let it simmer all day. Super easy. Here’s the recipe.
Slow Cooker Marinara Sauce:
- 4 lb. tomatoes (~9 medium-sized tomatoes)
- 1 can tomato paste
- 1/4 C dry wine
- 1 medium onion, diced
- 1 Tbsp minced garlic
- 1 Tbsp dried basil
- 1 Tbsp brown sugar
- 1/2 Tbsp dried oregano
- 1 tsp salt
- pepper to taste
1. Cut off tops of tomatoes (which leaves ~3.5 lb) and blend them to preferred consistency for marinara sauce. I kept mine kind of chunky.
2. Remove 1/2 C liquid from pureed tomatoes. Save this for later in case you need it.
3. Combine all ingredients together in the slow cooker.
4. Cook on low for 8 hours. (I know slow cookers can be a little different. This recipe produced the perfect consistency in mine, but if you feel likes yours is getting a little dried out then add back in your 1/2 C juice from the tomatoes)
This makes a pretty large batch of sauce. We used half for dinner one night (served over meatballs) and froze the other half for later.