Wednesday, September 3, 2014

Homemade Slow Cooker Marinara

Last year, I was working at Whole Foods in addition to my current job, and I managed to save up a nice little stash of money. Since then, my position at WF was eliminated, my rent went up, my TV died, and my electric bill shot up to nearly $200 after a couple of very humid months living on the third floor. Until now, I was pretty comfortable.  Now, I'm trying to do more things from scratch in order to save some money.

I love spaghetti. I'm not going to lie;  I have it a couple times a week. After getting tired of paying anywhere from $3-$7 for a jar of marinara sauce, I decided to try making my own. That way, it would be cheaper, and I could make it just the way I like it: with lots of red wine and chunks of vegetables. My recipe is pretty simple.  Canned crushed tomatoes, sauce, paste, herbs, veggies, wine, and a pinch of sugar. Slow cooker on low while you're at work.  Here's what it looked like when I left this morning:

Eight hours later...

Slow Cooker Marinara
makes a little over a half gallon;  freezes well! 

1 large onion, chopped
1 1/2 cups chopped mushrooms
2- 28oz cans crushed tomatoes
2- 8oz cans tomato sauce
1- 6oz can tomato paste
1 tbsp dried basil
2 tsp dried oregano
1 tbsp dried parsley
1 tsp salt
1 cup red wine 
1 tsp sugar

Throw all of that in the slow cooker, stir, and turn it on low. Cover, and let it alone for 8 hours or so. Turn it off, and add Gardein burger crumbles, or vegan Italian sausage if desired. Serve over pasta, put on pizza, whatever.


Julie said...

Looks great! I'd love to start making more things from scratch!