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Slow-Cooker Marinara Sauce Recipe

By Gia McBride

It's back to school time and things can be a little more hectic than usual, especially for those of us sending toddlers off for the first time. Here's a quick and easy way to get multiple meals out of one slow-cooker marinara sauce recipe, that's chock full of healthy yummy veggies.  



Meal 1
Marinara Sauce Recipe for a Spaghetti Dinner

Ingredients:
1  raw beet, finely chopped
1  raw carrot, finely chopped
1  cup  kale, finely chopped
1  tablespoon minced garlic
1  small onion, chopped
1/2 c chopped fresh basil
3  large chopped tomatoes
1  13 oz box strained tomatoes, such as Pomì
1  13 oz box chopped tomatoes, such as Pomì
1 teaspoon each salt and pepper
2  teaspoons sugar

Directions:
Easiest way is to place carrot, beet, garlic, kale, onion, and basil in a food processor and pulse until all ingredients are finely chopped.  Combine ingredients with strained and chopped tomatoes and fill slow cooker. Add salt, pepper, and sugar. Mix well. Set slow cooker on low, cover, and cook all day.

The carrot and beet help to sweeten the sauce and give your family lots of added nutrients.
I like to serve it with chicken Italian sausage from the local butcher for a little protein.  
Pour over your favorite pasta and enjoy.

Meal 2
Easy next day lunch: French Bread Pizza

Ingredients:
1   French bread sandwich roll, halved lengthwise
4   tablespoons leftover marinara sauce
1/2 c shredded mozzarella

Directions:
Place Bread on an ungreased baking sheet. Spread generously with sauce and cover evenly with cheese. Bake at 375° for 12-15 minutes or until cheese in melted. Let cool and wrap it up for lunch.  Guilt free fun food that the kids will love.  
Serves 2-4

Meal 3
Even easier next day lunch: Pasta Dippers

Serve Marinara Sauce with cooked pasta (rotini or penna work best for dipping), crunchy bread sticks/thick pretzels and vegetables: celery, carrots, red pepper slices or blanced broccoli are a perfect compliment for dipping.

Posted on Aug 26, 2014

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