Quick & Spicy Marinara Sauce

Source

Not Your Mother's Make-Ahead & Freeze Cookbook

Ingredients

Display units in Metric

¹⁄₄	cup	olive oil
2	cups	onion chopped
1	tbsp	garlic chopped
1	cup	carrot finely chopped
¹⁄₂	cup	red capsicum chopped
¹⁄₂	cup	celery chopped
3	kg	canned crushed tomatoes
2	cups	water
Jamie's Spice Mix - use 1/3 cup
2	tbsp	onion powder
2	tbsp	garlic powder
1 ¹⁄₂	tbsp	sweet paprika
3	tbps	basil or 1 tbsp dried
1	tbsp	dried oregano
1	tbsp	salt
2	tsp	black pepper ground
1	tsp	celery seeds
¹⁄₂	tsp	lemon zest grated
¹⁄₂	tsp	cayenne pepper

This recipes makes 14 to 16 cups of sauce.

Slow Cooker Version (instructions written by Make Ahead Mum):

Chop all vegetables and place in 4.5 litre (or larger) slow cooker.

Mix up Jamie's Spice Blend and add to the slow cooker. Add the tomatoes and additional water (if there is space in the slow cooker). Stir to combine. Cook it on high for 4 hours or Low for 6 to 8 hours. Once cooked, you can puree the sauce using a stab blender, if desired. Store in portion sized amounts in containers, chill and freeze. I used Mason jars to store the sauce. There is a line marked on the jar near the top, which indicates the maximum fill level, if freezing the jar. It makes it very simple to pop into the microwave and defrost, when cooking dinner.

Stove-Top Instructions:

In a large stockpot heat the olive oil over medium heat until shimmering. Add the onion and garlic and cook, stirring, for about 6=5 minutes, or until the onions are translucent.

Add the carrot, pepper and celery and cook, stirring occasionally, 5 minutes more. Stir in the crushed tomatoes, spice mix and enough water to achieve the desired consistency. Stir well to blend.

Simmer the sauce on the stove top for 1 hour until the carrots are tender. For a smoother sauce, blend it in batches in a blender or food processor or puree it using an immersion blender.

Slow Cooker Version (as written by Make Ahead Mum):

Chop all vegetables and place in 4.5 litre (or larger) slow cooker. Add spice blend, tomatoes and additional water (if there is space in the slow cooker). You can omit the oil if you want to make it lower in fat. Stir to combine and cook it on high for 4 hours or Low for 6 to 8 hours.

Make Ahead Notes:

Freezer Instructions: Divide the sauce into meal-size portion in plastic containers. Chill in the refrigerator before freezing.

To Thaw and serve: Thaw the sauce in the refrigerator. Reheat it in a saucepan over low heat, whisking to recombine. Add a small amount of water if necessary to achieve the desired consistency.

This recipes makes 14 to 16 cups of sauce.
Slow Cooker Version (instructions written by Make Ahead Mum):
Chop all vegetables and place in 4.5 litre (or larger) slow cooker.
Mix up Jamie's Spice Blend and add to the slow cooker. Add the tomatoes and additional water (if there is space in the slow cooker). Stir to combine. Cook it on high for 4 hours or Low for 6 to 8 hours. Once cooked, you can puree the sauce using a stab blender, if desired. Store in portion sized amounts in containers, chill and freeze. I used Mason jars to store the sauce. There is a line marked on the jar near the top, which indicates the maximum fill level, if freezing the jar. It makes it very simple to pop into the microwave and defrost, when cooking dinner.
Stove-Top Instructions:
In a large stockpot heat the olive oil over medium heat until shimmering. Add the onion and garlic and cook, stirring, for about 6=5 minutes, or until the onions are translucent.
Add the carrot, pepper and celery and cook, stirring occasionally, 5 minutes more. Stir in the crushed tomatoes, spice mix and enough water to achieve the desired consistency. Stir well to blend.
Simmer the sauce on the stove top for 1 hour until the carrots are tender. For a smoother sauce, blend it in batches in a blender or food processor or puree it using an immersion blender.
Slow Cooker Version (as written by Make Ahead Mum):
Chop all vegetables and place in 4.5 litre (or larger) slow cooker. Add spice blend, tomatoes and additional water (if there is space in the slow cooker). You can omit the oil if you want to make it lower in fat. Stir to combine and cook it on high for 4 hours or Low for 6 to 8 hours.
Make Ahead Notes:
Freezer Instructions: Divide the sauce into meal-size portion in plastic containers. Chill in the refrigerator before freezing.
To Thaw and serve: Thaw the sauce in the refrigerator. Reheat it in a saucepan over low heat, whisking to recombine. Add a small amount of water if necessary to achieve the desired consistency.

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