Slow Cooker Garden-Fresh Marinara
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Description
Thick vegetable marinara made in the slow cooker uses up the last of the summer tomatoes.
Ingredients
- 8 cups diced fresh Roma tomatoes, juices drained
- 1 yellow onion, chopped
- 1 cup chopped celery
- 1 green bell pepper, chopped
- 1 cup grated carrot
- 1 cup sliced fresh mushrooms
- 5 cloves garlic, minced
- 1 (10.75 ounce) can tomato soup
- ¼ cup brown sugar
- 1 tablespoon Greek seasoning
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- ½ tablespoon ground cinnamon
- ½ teaspoon ground thyme
- 2 cups chopped fresh spinach
Directions
- 1. 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.
- 2. 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.
Nutrition Facts
serving: 10 servings
calories: 95.9 kcal
carbohydrates: 21.2 g
protein: 3 g
saturated fat: 0.2 g
sodium: 344 mg
fiber: 3.7 g
sugar: 13.4 g