Printfriendly

Friday, May 1, 2015

Klunker's slow cooked marinara sauce



Klunker's slow cooked marinara sauce

There is nothing better than the smell of good food all day long.  That is the effect I get when I cook something in my slow cooker (crock pot).  I love that the smell slowly gets stronger and stronger throughout the day.  
I realize that we have places to go, people to see and sometimes just no patience.  So the idea of spending hours on meal prep is not appealing at all.  That is the great thing about a slow cooker.  You dump everything in and walk away.  Then, throughout the day, flavors slowly develop and you get a rich, deep experience when you finally eat.  If you don't have a slow cooker, this can still be done, on the stove top, in a large pot with a lid over low heat.
I wrote this recipe because I love the deep flavor of good marinara sauce.  Spread on a good pizza crust, on the side as a dip, or over some pasta.  It is hard to find good sauce that is also compliant with a plant based lifestyle.  Even if there is no oil, you get fun stuff like "natural flavors".  Well great, what is that?  Who decided that it was "natural"?  Is it ground up bugs?  They are natural!  
I love that I know every ingredient that goes into it and in the end the superior flavor.  So, here is a list of ingredients.


1lb. cherry tomatoes, washed (I used red and yellow)
6 roma tomatoes, washed and diced into 1 inch pieces
1 28oz. cans tomato sauce
1 15oz. cans tomato sauce
2 14.5oz. can diced tomatoes
1 small can of tomato paste 
2 red bell peppers, washed, seeded and diced into 1 inch pieces 
6 cloves garlic, peeled and sliced thin
1 large onion, peeled and diced coarsely
2T onion powder
2T garlic powder
1T Italian seasoning
1T oregano 
2T low sodium soy sauce or liquid amino
2-3T maple syrup or agave nectar 
1C red wine (I use a nice merlot.  Remember no cooking wine, use something you would drink.  Cooking wines have salt and taste nasty most of the time.  There are non-alcoholic wines out there, but check the ingredients to make sure they didn't add something nasty)

Now the fun part.  After you prepare all your ingredients, place them into a large slow cooker and mix well.


Set the slow cooker on low, cover and walk away.  This is a great recipe to make first thing in the morning, or before you go to bed.  You want to cook this on low for 12 hours.  You can get away with 8, but the extra 4 hours makes a difference.  (I am sure you could make this in a pressure cooker, but I don't own one, and so you would have to figure out the times.) 
Once the beautiful sauce has perfumed your home for 12 hours, everything will be well cooked and soft.  Turn the heat off, and blend everything with an immersion blender.  You could also do this in a blender, just ladle and work in shifts.  Don't over fill and be extra careful.  Blend until smooth.  After I blend, I taste to adjust any flavor.  Yesterday my garlic was not super strong, so I added an extra tablespoon of powder.  Also if you need more salt or a dash of pepper, now is the time to do that.  
**Just a note-  Check the marinara sauce about half way through, and stir.  If it is too thick add some veggie stock, 1/2c at a time.**
Now, get creative and use in many ways.  Once it is cooled you can freeze, and it lasts about 5 days in the fridge.  And as always, ENJOY!

2 comments:

  1. 1 28oz. cans tomato sauce
    1 15oz. cans tomato sauce

    are these 2 things the same type, but different sizes? I am going to make this tomorrow!!

    ReplyDelete