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Thick vegetable marinara made in the slow cooker uses up the last of the summer tomatoes.
Ingredients
- 8 cups diced fresh Roma tomatoes, juices drained
- 1 yellow onion, chopped
- 1 cup chopped celery
- 1 green bell pepper, chopped
- 1 cup grated carrot
- 1 cup sliced fresh mushrooms
- 5 cloves garlic, minced
- 1 (10.75 ounce) can tomato soup
- ¼ cup brown sugar
- 1 tablespoon Greek seasoning
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- ½ tablespoon ground cinnamon
- ½ teaspoon ground thyme
- 2 cups chopped fresh spinach
Directions
Step 1
Put tomatoes in a slow cooker. Mix in onion, celery, bell pepper, carrot, mushrooms, and garlic. Add tomato soup, brown sugar, Greek seasoning, oregano, basil, cinnamon, and thyme; stir well.
Step 2
Cook on High for 4 to 6 hours or on Low for 8 to 10 hours, adding in spinach for the last hour of cooking.
Cook’s Notes:
I like to drain off the excess liquid from the Roma tomatoes for a thicker sauce, but you don't need to do this.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 96 | |
| % Daily Value * | |
| Total Fat1g | 1% |
| Saturated Fat0g | 1% |
| Sodium344mg | 15% |
| Total Carbohydrate21g | 8% |
| Dietary Fiber4g | 13% |
| Total Sugars13g | |
| Protein3g | |
| Vitamin C49mg | 247% |
| Calcium65mg | 5% |
| Iron2mg | 9% |
| Potassium623mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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