Crock Pot Basil Marinara Sauce

I first started talking about this homemade sauce in 2013 and I still meet people who say they make it every year when their tomatoes are growing like gang busters in the summer.  

It freezes well and keeps all year long!

For years this recipe has been a favorite for gardeners. Once August hits we are all hit with LOADS of tomatoes. Planting them in the Spring is always joyful, yet come the end of the season were all a bit dreary of them.

You can't say I'm not the only one who thinks this....

I remember when the kids were little (and I had a bigger garden) I'd have dozens of tomatoes waiting on the counter for me to process. I'd sneak in a batch or two while they napped or after they went to bed. 

Now, with a smaller raised garden bed at our new house it's not as bad - but thankfully I still get enough to make this amazing, easy marinara sauce!

Oh, and lets talk peeling tomatoes.  Instead of blanching in hot water, then an ice bath, or roasting them in the oven, I went the lazy route and took my vegetable peeler and starting hacking peeling away.  It was so easy!  I will do it this way from now on.

Or...you can make it even easier and leave them on.

Yes, I said leave them on. They will cook down. If you have an immersion blender simply process until smooth after cooking (and after it has cooled down). Doing that will easily puree up the skins.

This sauce can be used in a variety of dishes - traditional lasagna, goulash, spaghetti or as a base on homemade pizzas.

We love it poured over my Oven Baked Hawaiian Chicken or ladled in my Meatball Stuffed Shells. It really is good just about anywhere you put it!

Be sure to share your photos on socials and tag me (@sweetsavoryeats), I'd love to share your photos.