This is simply the best Slow Cooker Marinara! It is perfect for an easy meal at the end of a busy day. You can also freeze it to have it on hand when you need it.
I know I said this in my last post, but I am really excited to get back on track with eating healthy this year.
Late last year was a little ugly in those regards, and I have made a significant commitment with myself and my family to get back on track.
I always adore my slow cooker, but never more than when I’m making an effort to eat better. Not only does it allow me to prepare dinner ahead of time, but it is also an excellent way to stock my freezer without a lot of hands-on effort. And nothing saves my good intentions like being able to reach in the freezer
One of my favorite things to have on hand is this Slow Cooker Marinara. It is easy to make and a fabulous alternative to store-bought options. One thing I am focusing on right now is eliminating the sugar in my diet. Although most marinara recipes have some sweetener, I like the ability to substitute it for something that is in-line with how I’m eating.
I love Swerve, which is a non-GMO Erythritol based sweetener that looks and works like sugar. You can substitute it in most recipes on a one-to-one basis. (As with any sugar alternatives, moderation is key. This marinara sauce recipe only has 1/2 teaspoon.)
This sauce is great over pasta for a simple and easy dinner. The flavor is amazing thanks to all that time in the slow cooker. This marinara would also be great in my Slow Cooker Eggplant Parmesan, Veggie Lasagna or even these Quinoa Crusted Chicken Parmesan Burgers.
I would love to hear about your tips and tricks for eating healthier in the New Year!
You May Also Like These Recipes
- 1/2 tablespoon avocado oil
- 1 onion, diced
- 1/2 teaspoon, honey or Swerve
- 1 tablespoon minced garlic
- 1 tablespoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 1 teaspoon sea salt
- 28 ounces fire roasted tomatoes
- 30 ounces chopped tomatoes
- 1/4 cup tomato paste
- 2 tablespoons balsamic vinegar
- 1 teaspoon sea salt
- 1 teaspoon fresh ground black pepper
- Heat a skillet to medium high heat. Add avocado oil and allow to heat for a minute. Add onion and cook for 8 to 10 minutes. Drizzle with honey Italian seasoning, red pepper flakes and salt. Reduce heat to low and cook for 10 more minutes. Add garlic and cook for one more minute.
- Transfer to a slow cooker and stir in fire roasted tomatoes, chopped tomatoes, tomato paste and balsamic vinegar. Season with salt and pepper and cook for 2 hours on high.