Crock Pot Marinara Sauce Vegetarian And Fat Free Recipes

CROCK POT MARINARA SAUCE

Crock Pot Marinara Sauce image

Make and share this Crock Pot Marinara Sauce recipe from Food.com.

Provided by Budgiegirl

Categories Easy

Time 8h5m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

2 (28 ounce) cans Italian-style crushed tomatoes
1 (6 ounce) can tomato paste
1 large onion, chopped
8 garlic cloves, finely chopped
1 tablespoon olive oil or 1 tablespoon vegetable oil
2 teaspoons Splenda sugar substitute
1 teaspoon oregano leaves
1 teaspoon salt
1 teaspoon pepper
12 cups whole wheat spaghetti

Steps:

Mix all ingredients in a 3 1/2 to 6 quart crock pot.
Cover and cook on low 8 to 10 hour or high 4 to 5 hours.
Serve over spaghetti.

Nutrition Facts : Calories 73.1, Fat 1.6, SaturatedFat 0.2, Sodium 482.1, Carbohydrate 14.5, Fiber 3.5, Sugar 2.3, Protein 3.1

CROCK POT MARINARA SAUCE (VEGETARIAN AND FAT-FREE)

Crock Pot Marinara Sauce (Vegetarian and Fat-Free) image

If possible sauté the onions and garlic in about 3 tablespoons oil in a small skillet before adding to the crock pot, if not then just omit the oil, which will make this marinara sauce pretty much fat-free! You will need a minimum of 4-quart crockpot for this recipe. The longer you cook this sauce on low heat the thicker and richer it will be! but it can also be cooked on high-heat setting for about 5 hours if you want a quicker sauce, I strongly suggest to cook it for a longer time! If desired you can double the recipe, this sauce freezes very well!

Provided by Kittencalrecipezazz

Categories Vegetable

Time 8h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 (28 ounce) can whole Italian-style tomatoes (cut up and undrained)
2 large carrots, peeled and coarsely chopped
3 stalks celery, diced
1 large onion, chopped (about 1 cup)
1 tablespoon minced fresh garlic (can use more)
1 large bell pepper, seeded and chopped
1 (6 ounce) can tomato paste
1/2 cup water
2 -3 teaspoons sugar
2 -3 teaspoons dried Italian seasoning (rubbed between fingers to release the flavors)
2 -4 teaspoons dried red pepper flakes (optional or to taste)
1 large bay leaf
salt and black pepper (I use quite a lot of salt to bring out the flavor!)

Steps:

Place ALL ingredients in a minimum 4-quart crock pot/slow-cooker; mix well cover and cook on low heat for about 8-10 hours.
Uncover and cook on high heat for the last 1-1/2 hours.
Season with more salt and pepper to taste.
Delicious!

Nutrition Facts : Calories 141.4, Fat 0.8, SaturatedFat 0.2, Sodium 829.4, Carbohydrate 33.3, Fiber 6.7, Sugar 20.9, Protein 5

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