Crockpot Marinara Sauce
A bunch of tomatoes
Oregano
Garlic
Basil
- Core tomatoes and cut into quarters.
- Put everything into the crockpot and let it go on low for about 6 hours.
- Fill a water bath canner and get it to a rolling boil while you start the next few steps!
- Drain out the majority of the liquid. Set this aside incase you need it for the next step.
- Blend the tomatoes and add in some of the liquid incase you need to make it a tad runnier.
- Put the mixture into jars and clean the jar rims. Place lids on top and prepare for the canner.
- Water bath can these for 45 minutes for pint size.
- Once done, place them on the counter and let them sit for 24 hours!
This recipe is different in the sense, you are just going to go with what your heart desires. I personally have dried herbs on hand so I use those faster than fresh but you can use fresh herbs too. The garlic, you can do dried herb or you can do fresh chopped garlic. Either way, place everything in the crockpot and let it take its time softening.
This recipe has really helped free up some of the time that I typically spend on canning. I have been able to do more around the house instead of standing close to the stove the entire day. It has been really nice being able to function with other homestead tasks but also know that we are going to have sauce ready in a few hours. Usually while this is going I am working on cleaning or processing some of our dried herbs. We have been fortunate to have so much growth with our three types of basil but I can remove that from the dehydrator while I have the marinara cooking. Then it just takes a little time to get the blending and canning done but that I can’t complain about!!!
This Marinara Sauce we have used by making our own homemade pizzas. Jeremy is stinking amazing and he will make the dough fresh too. But we use it for pizza, dipping into and its our back up if we need pasta sauce. To which, we don’t since I make a decent quantity of that too!