The Yummiest Slow Cooker Marinara

This is my go-to recipe for pasta or pizza sauce. I use more vegetables in my recipe than is normally used in a traditional marinara because I really love the deep background flavor they add. This recipe is the absolute most delicious when you use garden fresh tomatoes! If you have them available, use tomatoes from your garden or the farmer's market. Otherwise, cherry or grape tomatoes are a great option as well since they are a little sweeter than normal grocery store tomatoes. Honestly, I've used canned tomatoes in this recipe if I'm out of fresh ones. It's not quite as good as the fresh version, but it's still awesome. If you like a creamy sauce, you can stir in cream cheese, milk, or a dairy substitute at the end of cooking and puree right before serving. This recipe is seriously so easy... I hope you love it!

Ingredients

• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 yellow or white onion, chopped
• 7-8 large ripe tomatoes, chopped (or 1 pint cherry tomatoes, halved)
• 5 cloves garlic, minced
• 2 teaspoons crushed red pepper flakes (or 1 fresno chile, minced)
• 1 teaspoon sugar
• 2 teaspoons fresh or dried rosemary
• 1 teaspoon fresh or dried thyme
• 1 teaspoon fennel seeds
• 2 dried bay leaves
• 1 cup dry red wine (or chicken/vegetable stock if you don't want to use wine)
• Salt and pepper

Directions

This recipe is so difficult. Are you ready?
Step 1. Throw all the ingredients into a crockpot.
Step 2. Cook on low for 8 hours or high for 4 hours.
That's it!

Serve over pasta, polenta, gnocchi, or as a pizza sauce. Top with fresh torn basil or parsley. Extra delicious when topped with grated parm! Enjoy!!!