Comments on: slow cooker basil marinara

By: lemony blackened broccoli pizza

lemony blackened broccoli pizza — Wed, 08 May 2013 10:33:59 +0000

[...] large trees broccoli olive oil sea salt juice of 2 lemons, divided 1 cup slow cooker basil marinara 4-5 ounces cheese (dairy / soy free) 1 gluten free pizza crust [...]

By: Kristina Sloggett

Kristina Sloggett — Sat, 02 Mar 2013 21:05:23 +0000

aw, THANK YOU Hannah! I am so SO happy you liked this, and it’s very good to know it freezes well too! thanks for letting us know, and enjoy! XO

By: Hannah A.

Hannah A. — Fri, 01 Mar 2013 11:53:35 +0000

And when all is said and done, all I really need say is this:

Thank you, thank you, “I have found the [marinara] whom my soul loves.”

Yes, folks, it’s THAT good. I ended up using a combination of 1 28 oz. can crushed tomatoes and 3 14.5 oz. cans diced with juices, which resulted in a smidgen over 8 c. heavenly marinara after 4 hrs. on low heat. I skipped the caramelization step, therefore eliminating the extra calories from the olive oil (and with them, an extra step). My onions I chopped somewhat roughly, knowing in the end I would use an immersion blender to achieve the desired consistency. For the record: 1) I do not in the least bit regret making a grocery store run solely to buy fresh basil (for present want of my own garden plot or counter top canister); and 2) I am happy to report back this sauce freezes beautifully!

Thank you again, Kristina!

By: Kristina Sloggett

Kristina Sloggett — Tue, 26 Feb 2013 01:44:30 +0000

hi Hannah!

sorry so late in reply – YES plain diced tomatoes will work just fine (the liquid smoke sounds like a fantastic addition!). I have not frozen this, we tend to enjoy it in recipes all week when I make it… let me know if you try? and… here’s MY honest question, is it bad if it separates while frozen? if you use it fairly quickly (within a month or two) will it not still taste good, when defrosted you can combine it all together again?

enjoy, let me know if you try freezing!

Kristina

By: gluten free pizza crust recipe

gluten free pizza crust recipe — Tue, 26 Feb 2013 00:18:32 +0000

[...] in the photos is half mushroom artichoke, half mushroom jalapeno. The whole pie is covered in my basil marinara and melty dairy free [...]

By: Hannah A.

Hannah A. — Wed, 20 Feb 2013 21:42:09 +0000

Two questions, if I may: 1) I have no fire-roasted tomatoes on hand; could I sub plain, old diced, and embellish with a bit of liquid smoke? 2) I’m assuming the canned tomatoes go into the crock juice and all? And 3) Have you had any luck freezing this marinara? Some tend to separate, per more unfortunate experience.

Thank you, my thighs think you are SO GOOD to have posted this delicious-looking excuse to stuff them with more pasta.

By: Kristina Sloggett

Kristina Sloggett — Fri, 01 Feb 2013 21:38:37 +0000

ha – oh good, you do this too? I know… I cannot wait for spring – it’s my favorite – and then summer, for all the garden fresh produce!

oh, no! just lentils or other legumes too? I love lentils…

By: six ways to use marinara

six ways to use marinara — Fri, 01 Feb 2013 10:35:06 +0000

[...] still have a bit of my slow cooker basil marinara left, and there is definitely no shortage of things I can top with this freshly fragrant sauce. In [...]

By: Allie

Allie — Thu, 31 Jan 2013 19:52:17 +0000

Mmm, glad I’m not the only one who stands in her garden and eats fresh tomatoes plain. Is it the middle of summer yet?

And, oh, lentils, how my digestive system hates you, and how much my mouth and brain love you.

By: Kristina Sloggett

Kristina Sloggett — Thu, 31 Jan 2013 14:03:27 +0000

isn't it strange what we have intolerance to? a beet? a tomato? come ON.