What’s our favorite way to make a fantastic marinara sauce? Throw all of the ingredients in a pot, and then cook everything down for hours over a low heat. The tomatoes, herbs, and spices blend into a tangy, thick, and flavorful sauce that we like to pour over pasta and sop up with slices of garlic bread.
We love to make these sauces in our slow cooker, because we never have to worry that the sauce will stick to the bottom of the pan or burn while it’s simmering for hours. Here’s one of our recent favorites. The fresh flavors of the lightly cooked shrimp adds a nice contrast to the rich sauce, but if you aren’t a fan of shellfish, add browned Italian sausage or grilled chicken instead.
Fix-It and Forget-It BIG Cookbook, page 481
Makes: 6 servings
Prep Time: 15 minutes
Cooking Time: 6 ¼ -7 ¼ hours
Ideal Slow Cooker Size: 3 ½ quarts
16-oz. can low-sodium tomatoes, cut up
2 Tbsp. minced parsley
1 clove garlic, minced
½ tsp. dried basil
½ tsp. salt
¼ tsp. black pepper
1 tsp. dried oregano
6-oz. can tomato paste
½ tsp. seasoned salt
1 lb. shrimp, cooked and shelled
3 cups spaghetti
grated Parmesan cheese
1. Combine tomatoes, parsley, garlic, basil, salt, pepper, oregano, tomato paste, and seasoned salt in slow cooker.
2. Cover. Cook on Low 6-7 hours.
3. Stir shrimp into sauce.
4. Cover. Cook on Low 10-15 minutes (make sure not to overcook shrimp).
5. Serve over cooked spaghetti. Top with Parmesan cheese.