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Saturday, March 5, 2011

Crock-Pot Vegan Marinara Sauce

This was really yummy.  I have made marinara sauce in the past, using both canned & fresh tomatoes.  I have to admit that using fresh tomatoes is a real pain, all the peeling & such.  I'm sure at some point (like when the garden is bursting with tomatoes at some point) I will make a marinara in the crock-pot from fresh tomatoes, but for now this one was really good & I was very happy with it.

Crock-Pot Vegan Marinara Sauce

2 cans (6 oz each) unsalted tomato paste
2 cans (12 oz each) diced tomatoes, with juice
1/2 Cup water
1/2 small onion, chopped
2 garlic cloves, minced
1/2 Cup olives, chopped
2-4 Cups sliced mushrooms
1 Tablespoon dried basil (or 3 Tablespoons fresh)
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried rosemary
1 Tablespoon dried oregano
1 Tablespoon dried parsley
1 Tablespoon olive oil
2 Tablespoons sugar
salt to taste

*combine all ingredients in slow cooker, cover, & cook on low for 6-8 hours

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