Slow Cooker Spinach Marinara Sauce recipe

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Ingredients

¼ cup olive oil
1 onion, chopped
5 cloves garlic, minced
⅓ cup grated carrot
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 ⅔ (6 ounce) cans tomato paste
1 (4.5 ounce) can sliced mushrooms, drained
2 tablespoons salt
2 tablespoons dried oregano
2 tablespoons dried basil
2 ½ tablespoons crushed red pepper
2 bay leaves
1 (28 ounce) can peeled and crushed tomatoes, with liquid

Nutrition Info

176.2 calories
carbohydrate: 25.1 g
cholesterol: : -
fat: 8.2 g
fiber: 7.5 g
protein: 6.6 g
saturatedFat: 1.2 g
servingSize: -
sodium: 2418 mg
sugar: 8.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a 5 quart slow cooker, combine olive oil, onion, garlic, carrot, spinach, tomato paste, mushrooms, salt, oregano, basil, crushed red pepper, bay leaves and tomatoes.

  2. Cover and cook on high for 4 hours. Stir, reduce heat to low and cook for 1 to 2 hours more.

Recipe Yield

8 servings

Recipe Note

Veggie packed pasta sauce prepared in the slow cooker! Note -- this is a very sweet and spicy tomato sauce so adjust the seasonings (salt, pepper and garlic) to suit your taste!

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