Recipe by DEBNJAMES
"Veggie packed pasta sauce prepared in the slow cooker! Note -- this is a very sweet and spicy tomato sauce so adjust the seasonings (salt, pepper and garlic) to suit your taste!"
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1 (10 ounce) package
frozen chopped spinach, thawed and drained
2 2/3 (6 ounce) cans
1 (4.5 ounce) can
sliced mushrooms, drained
2 1/2 tablespoons
crushed red pepper
1 (28 ounce) can
peeled and crushed tomatoes, with liquid
A great recipe for the slow cooker. After reading some of the reviews, I too decided to cut down on the herbs. Instead of using tablespoons, I used teaspoon measurements. It was awesome and went well with the gnocchi that I used. I think you need a heavy pasta to go with this sauce which turns out quite thick. I may even scale down the amount of tomato paste the next time around.
this recipe is decent for a shopping list. the first time i followed the recipe exactly, but the onions and garlic never broke down and melded with the other flavors. the second time I sauteed the onions and garlic in the olive oil, adding the herbs and spices one minute before removing from heat. i also added some chicken broth to thin it down and some sugar to calm the acidity of the store-brand tomato paste i bought. the result was delicious! three star recipe, five star results.
Not good, the spinach, carrots, and mushrooms are a good idea however the recipe calls for too much tomato paste and not enough crushed tomatoes. There was too much cracked red pepper and not enough garlic. My mouth was on fire, next time I will try my own measurements with the ingredients.
What a good recipe! I did cut the amounts of salt, pepper and garlic in half. I layered it with lasagna noodles and cheese - the "hot spinach lasagna" was a hit.
This was a great sauce that I will definitely be making again. I reduced the salt, oregano, and basil to 1 tbsp; the red pepper to 1/2 tbsp; and the tomato paste to 1 (12-oz) can. It was very thick in my slow cooker and I had to add a little water. I used this in place of the tomato sauce in the Tofu Parmigiana recipe on this website and also served it over penne pasta on the side. My husband and I were disappointed when we ran out of leftovers the next day.
Some of the reviews weren't good, so I wasn't expecting much, but this was pretty tasty. I did, though, adjust the recipe based on suggestions. Didn't add salt, added less oregano, then fresh basil at the last hour of cooking. Just a sprinkling of crushed red pepper, but it still had a bite. Used only 1 can of tomato paste--plenty--in fact, next time, I might skip it and just add some tomato sauce. Was quite thick--I ate it on spaghetti, but I think it would work great in a spinach lasagne.
This was pretty good. I let out the Olive Oil, really didn't see a point to it. I let the sauce cook for about 3 hours on low, and then added 2 chicken breasts, and continued cooking for about 5 more hours on low.
The sauce was really really thick. Next time I think I will add a little white wine, and maybe some chicken stock to thin it out a little.
All in all though, nice and healthy and easy!
Excellent! Everyone loved it. Absolutely THE BEST marinara sauce I've ever had... BY FAR! It was definitely worth the effort.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Spinach Marinara Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 74
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