No-Peel Slow-Cooker Marinara Sauce
Store-bought pasta sauce just can't compare to homemade marinara--and the slow cooker makes marinara from scratch much easier. This fresh tomato recipe was developed to preserve the summer bounty from your garden or farmers' market; it freezes well for up to 6 months so you can pull out pasta or pizza sauce anytime. Keeping the skins on makes it even easier, plus they contain pectin, which helps thicken the sauce.
Source: EatingWell Magazine, September 2020
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
To make ahead: Refrigerate for up to 5 days or freeze for up to 6 months.
Equipment: 6-qt. or larger slow cooker
Nutrition Facts
Serving Size: 1/2 cup
Per Serving:
82 calories; protein 1.7g; carbohydrates 10.3g; dietary fiber 2.5g; sugars 6.7g; fat 3.7g; saturated fat 0.5g; vitamin a iu 1241IU; vitamin c 21.1mg; folate 24mcg; calcium 20.5mg; iron 0.7mg; magnesium 17.5mg; potassium 447.9mg; sodium 231.9mg; added sugar 0.9g.