Slow Cooker Garden-Fresh Marinara

Slow Cooker Garden-Fresh Marinara

by Katie Rivera 2 years ago
0 (0)
4 hours
95.9 kcal
21.2 g carbs
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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. 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. 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