Typically, marinara sauce simmers all day and requires frequent stirring. This is where the slow cooker saves the day. Add all the ingredients and slow-cook, with no stirring or fuss.
SLOW COOKER SIZE: LARGE
4 tablespoons olive oil
1 cup chopped onion
8 garlic cloves, minced
1 cup beef broth
¼ cup minced fresh parsley
1 tablespoon dried basil
2 teaspoons dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
2 bay leaves
1 can (28-ounce) crushed tomatoes
1 can (28-ounce) tomato puree
1 can (6-ounce) tomato paste
1.Rub the sides and bottom of the stoneware with 1 tablespoon of the olive oil.
2.Heat the remaining 3 tablespoons olive oil in a large skillet over medium-high heat.
3.Add the onion and cook until tender, stirring frequently, 3 to 5 minutes. Add the garlic and cook for 1 minute more. Spoon the onion and garlic into the slow cooker. Add the remaining ingredients to the slow cooker, and stir to blend well.
4.Cover and cook on Low for 7 to 9 hours.
5.Remove and discard the bay leaves just before serving.
PER SERVING: 104 CALORIES ★ FAT 5 G (43%) ★ NET CARBS 10 G (38%) ★ PROTEIN 3 G (11%)