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Miller's Marinara

Miller's Marinara

  • Prep

    15 m
  • Cook

    8 h 5 m
  • Ready In

    8 h 20 m
EMIBANANA

EMIBANANA

Best if cooked in slow cooker for several hours, but can be done in as little as two on the stove. May be frozen for use later. Really great over Chicken Parmesan. Also works for vegetarians!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 98 kcal
  • 5%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 13.1g
  • 4%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1448 mg
  • 58%

Based on a 2,000 calorie diet

Directions

  1. Heat the canola oil in a skillet over medium heat, and saute the onion until tender.
  2. In a slow cooker, mix the onion and remaining oil, crushed tomatoes, tomato sauce, tomato puree, garlic powder, oregano, basil, salt, sugar, and pepper.
  3. Cover slow cooker, and cook sauce 8 hours on Low.
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Reviews

Jillian
51

Jillian

6/8/2009

The salt measurement is WAY TOO MUCH here. The submitter must have made a typo. There is NO way it should be 2 TABLESPOONS. I'm not even sure it should be 2 TEASPOONS. I used 1/2 tsp. of salt. I also did mine on top of the stove on low and let it simmer for four hours stirring occasionally. This is a five star recipe with a few changes besides the obvious salt. I used olive oil vs. canola - about half of that. In addition to the 28 oz. can of crushed tomatoes I added a 28 oz. can of tomato sauce and used a 6 oz. can of tomato paste vs. the tomato puree. I also sauteed the onion in 3 cloves of garlic and left out the garlic powder from the sauce. I cut back the black pepper to 1/4 tsp. and added 1/4 c. of red wine. This is a wonderful thick, rich sauce. I served it with homemade meatballs and sausage. It's even better the next day!

LovesCheese
38

LovesCheese

7/7/2006

This sauce was SO salty. I'm sure it is supposed to be 2 TEASPOONS of salt . . . I had to add tons of extra tomato sauce to try to neutralize it! Other than that, the flavor was very good. Also, it really doesn't need to cook 8 hours in the slow cooker, it was very thick and dark and starting to burn after 5 or 6.

COGGANJ
20

COGGANJ

1/14/2005

Very tasty, but extremely salty.

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