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Question by pinkbubble: I want a great marinara sauce without meat,using canned tomatoes?
I have to clean out the pantry. too many tomato products. I only have a 4quart crock pot
Best answer:
Answer by hambone
Here is mine, using puree. I’m sure you can sub a can of diced tomatoes for one of the cans of puree. Everyone loves my sauce.
Marinara Sauce
2 – 28 ounce cans tomato puree
2 – 18 ounce cans tomato paste
32 ounces water (approximately, add more or less to your thickness preference)
2 tbls minced garlic
2-3 bay leaves
1 tbls dried basil
1 tbls dried parsley
1 tbls dried oregano
¼ tsp dried thyme
¼ tsp dried sage
Mix all ingredients in a 4 quart Dutch oven; bring to a boil, stirring constantly. Reduce heat, cover and simmer over very low heat several hours for flavors to meld, stirring occasionally. Do not let it boil too rapidly. Since tomato products seem to vary in sweetness, a couple teaspoons of sugar can be added if a little extra sweetness is desired.
This is a basic sauce, producing a flavor that I prefer. To some or all of this sauce can be added meat of any kind, vegetables of any kind, etc., to make a marinara, cacciatore, meat sauce, whatever you prefer.
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Puree your canned tomatoes then,
Place in the crock pot with (to taste):
Dried Basil
Dried Oregano
Garlic Powder
Chopped green pepper
Chopped onion
Olive oil
Simmer all day
I make red wine marinara frequently for parties or just because the kids ask for it. The base is made from canned crushed tomatoes (because fresh are too expensive) and tomato paste. If you have a few fresh tomatoes to add in during the last hour of cooking, it’s even better.
Melt 1 T each olive oil & butter in a pan on high heat. Saute 4-5 cloves garlic (peeled, crushed & finely chopped) and 1/2 small onion (finely chopped) until just translucent. Add 2 cans crushed tomatoes (or any combination of crushed & regular canned), 1 can of tomato paste (small), 1 T black pepper, 1 T garlic OR onion powder, 2 t garlic salt, and saute mixture to crock pot. Season with 3 T fresh herbs (we like basil & chive), chopped fine. Mix in 1 T brown sugar (packed tight) and 1 1/4 C red wine. Cook on low for 4-6 hours, adding fresh tomatoes (crushed & chopped) if desired during the last hour of cooking.
If sauce is too thick, add more wine and cook down to desired consistency. If sauce is too thin, blend 1 C of sauce in blender and stir into remaining sauce. Repeat until desired consistency is reached.