I have realized one thing in the past year, I absolutely need to get more mileage out of the cooking I do. For example if I make a curry, I should be able to utilize it in some other meal that I prepare for my family later in the week. The trick is that it should look like a completely different meal. If I make Daal, then I will use the leftover Daal and make Daal paratha. This has been my new quest. Make something which can be dressed up in many a different ways.

Marinara Sauce satisfies this requirement very well. Make a batch of Marinara then use it over spaghetti or pasta, have kids make their own pizza for dinner one night, with some little magic make tomato soup from it. So many possibilities!


Recipe for Marinara Sauce: Slow Cooker (Crock-Pot)
Recipe type: Sauce
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
A simple recipe for Marinara sauce made using a slow cooker (crock-pot)
  • 3 lbs Tomatoes (I used Plum Tomatoes)
  • ¼ cup Extra Virgin Olive Oil
  • 1 Yellow Onion roughly chopped
  • 4-5 Cloves of Garlic chopped
  • ⅓ cup fresh Basil chopped
  • ⅓ cup fresh Parsley chopped
  • ¼ cup Red Wine (I used Merlot)
  • 1 tsp Dry Oregano
  • 1 pinch Red Pepper Flakes
  • Salt to taste
  1. Optional Prep: To remove the skin of the tomatoes, first bring a pot of water to boil and put in 2-3 tomatoes at a time for about 30-45 seconds. Remove and immerse in ice bath. The skin will peel off easily.
  2. Add the Olive Oil and the rest of the ingredients to the slow cooker.
  3. Adding the wine is optional, but I think it brings a nice sweetness to counter the tart flavor of the tomato.
  4. Cook on high for 6-7 hours or 8-9 hours on low
  5. Mash using a potato masher. (I used a immersion blender and ended up with bright orange sauce. I believe it was the air that got mixed in.)

The final product: The taste was Yummy!!!. I think the sauce was a bit too runny and maybe the next time I make it I will add a little less liquid.