Vegetable Marinara
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Used 6-quart slow cooker
Cook Time
6 hrs
Temp
Low
Yield
Serves 12
This is a delicious vegetarian marinara with a kick! If you want it a little less spicy feel free to play with the red pepper flakes, but this veggie packed sauce is a must try!
Submitted By: Shari Walker
Nutritional Information:
Serving: 12
Calories: 70
Fat: 0.5g
Cholesterol: 0mg
Sodium: 190mg
Protein: 3g
Carbohydrates: 16g
Sugar: 9g
Fiber: 5g
Iron: 10%
Calcium: 6%
Ingredients
- 2 (28 oz) cans crushed tomato
- 1 small onion, finely chopped
- 1 rib of celery, finely chopped
- 1 carrot, peeled and chopped
- 8 ounces chopped mushroom
- 1 medium eggplant, peeled and chopped
- 1 cup chopped spinach
- 4 cloves garlic, minced
- 2 bay leaves
- 2 teaspoons red pepper flakes
- pepper to taste
- ½ cup fresh basil, chopped
Directions
-
Step One
Add all ingredients except the basil into your slow cooker.
-
Step Two
Cook on LOW for 6 hours.
-
Step Three
Once finished, discard bay leaves. Add fresh, aromatic basil and serve over whole wheat pasta or spaghetti squash!
MRB
This is an awesome recipe. I substituted zucchini for the eggplant and it was still wonderful. One teaspoon of red pepper flakes added a little zing.
Crockin Girls
You go girl! We love to hear how y’all tweak the recipes to your own taste. Happy Crockin’ ~ dannette
Cheryl W.
This was really good and I will make again with a few changes. First of all I will sauté my veggies first for added flavor. Also, I added bell pepper and lots of Italian seasonings and will do that next time as well. I added the pepper flakes to my portion only because the family doesn’t do spicy too well. When I plated mine I added the red pepper, a drizzle of EVOO and a little Parmesan cheese. Yummy :)