Cut blemished parts off of tomatoes. Cook on low for 8 10 hours to really get all of those lovely flavors to mingle and fall in love with each other. Add the quartered tomatoes to the base of the slow cooker. Cook marinara to room temperature then transfer to a container with a tight fitting lid. Step 2 cook on high for 4 to 6 hours or on low for 8 to 10 hours adding in spinach for the last hour of cooking.

Heat oil in a medium saucepan over medium heat. Cover and simmer on low for 8 hours. Add avocado oil and allow to heat for a minute. Stir in tomatoes and allow to simmer uncovered until tomatoes have mostly broken down about 25 minutes. Heat a skillet to medium high heat.

Add olive oil to the slow cooker stir in all the crushed tomatoes chopped onions garlic shredded carrot parsley and sugar. Add garlic and cook until soft and fragrant about 2 minutes. Using a hand held immersion blender puree marinara in the slow cooker or puree the sauce in batches in a regular blender. Mix all of your ingredients in a 6 quart slow cooker. Use an immersion hand blender or put in a blender.

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Directions step 1 heat olive oil in a stockpot over medium heat. Cook and stir onion in hot oil until softened about 5 minutes. Stir well to combine. Also add the crushed tomatoes tomato paste brown sugar balsamic vinegar bay leaves basil oregano and freshly cracked pepper. Step 2 stir red wine honey basil oregano marjoram salt black pepper fennel seed and crushed red pepper into the.

Salt and pepper to taste when finished. After 4 hours the tomatoes will be falling part and lots of juice will have accumulated. Add the sautéed onions and garlic tomato paste fresh basil sugar and italian seasoning. Step 3 stir balsamic vinegar into the sauce. Mix in onion celery bell pepper carrot mushrooms and garlic.

Refrigerate sauce up to 1 week or freeze for up to 2 months. Some people love to add wine to their marinara sauce but it s important to keep in mind that it might not cook as well in a slow cooker. If you decide to add the wine then leave the balsamic vinegar out of the sauce. Cover and cook on low for 4 hours. You may find there is a bitter wine aftertaste to the sauce by the end of cooking.

Drizzle with honey italian seasoning red pepper flakes and salt. Add onion and cook for 8 to 10 minutes. Stir in basil into pureed sauce. Crush tomatoes with your hands over a bowl to remove as much of the seeds as possible until you have 6 cups of crushed tomatoes. Drizzle with honey italian seasoning red pepper flakes and salt.

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Crush tomatoes with your hands over a bowl to remove as much of the seeds as possible until you have 6 cups of crushed tomatoes. Refrigerate sauce up to 1 week or freeze for up to 2 months. Salt and pepper to taste when finished. Directions step 1 heat olive oil in a stockpot over medium heat. Add olive oil to the slow cooker stir in all the crushed tomatoes chopped onions garlic shredded carrot parsley and sugar.

Stir in basil into pureed sauce. Heat oil in a medium saucepan over medium heat. Cut blemished parts off of tomatoes.