Thick vegetable marinara made in the slow cooker uses up the last of the summer tomatoes.

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Recipe Summary

prep:
45 mins
cook:
4 hrs
total:
4 hrs 45 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Put tomatoes in a slow cooker. Mix in onion, celery, bell pepper, carrot, mushrooms, and garlic. Add tomato soup, brown sugar, Greek seasoning, oregano, basil, cinnamon, and thyme; stir well.

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  • 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.

Cook's Notes:

I like to drain off the excess liquid from the Roma tomatoes for a thicker sauce, but you don't need to do this.

The vegetables can be chopped or sliced. For a thicker sauce, coarsely chop the veggies.

Italian seasoning may be used instead of Greek seasoning.

Nutrition Facts

96 calories; protein 3g; carbohydrates 21.2g; fat 1g; sodium 344mg. Full Nutrition
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