Description
A marinara sauce that is spiced just right can’t be beat. The fact that you can make it and take advantage of a slow cooker at the same time is a real prize.
Ingredients
Scale
- 1 (28-ounce) can diced tomatoes
- 1 (6-ounce) can tomato paste
- 1 tablespoon pure maple syrup
- 1 tablespoon balsamic vinegar
- ½ cup water
- 1 small white onion, diced
- 1 teaspoon garlic powder
- 2 bay leaves
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Put all the ingredients into a slow cooker. Cook on LOW for 8 hours. Remove the bay leaves and stir.
- Serve hot or let cool for storing.
Notes
Storing in the refrigerator:
Will keep in the refrigerator for 3 to 4 days.
Freezing:
Freeze in 1-pint freezer jars for 5 to 6 months.
Reprinted with permission from “The Make Ahead Vegan Cookbook” by Ginny Kay McMeans
- Prep Time: 15 mins
- Cook Time: 8 hours
- Category: Main