Make this recipe on a Sunday afternoon when you’ve got a little extra time on your hands – it’ll make life a whole lot easier during the week when things are crazy! Basically, it’s four jars of tomato pasta sauce (often called marinara sauce) sitting in your fridge dutifully waiting for the call-up. The obvious go-to is to cook a batch of pasta, heat up the sauce and bang, you’ve got dinner on the table in 15 minutes. But there’s so many more options! Heat up the sauce on the stove, thin down with some water or stock and add whatever veggies you’ve got for a nourishing soup – you can even add a can of tinned beans and you’ve got a minestrone! Use as sauce for a veggie bake, pasta bake, mushroom parmigiana, ratatouille ... so many options. And (gee, I love this) there’s no decanting the sauce into jars and washing the slow cooker – we cook the sauce in the jars! Magic.
Makes 2L
+ gluten free
+ vegan
+ egg free
+ nut free
+ soy free
Ingredients
Garlic
Basil leaves
Chicken-style stock cubes or Faux-chicken stock powder
Extra virgin olive oil
Balsamic vinegar
Ripe tomatoes
Method
This recipe can be found on page 179 of our fresh and delicious slow cooker cookbook; Modern Slow Cooker. Truly, this book redefines how you see your slow cooker. If you don't already have this one in your collection, you can check it out here...
We’ve redefined slow cooking and given it a modern makeover - you’ll be amazed by what you can create! With the right recipes and accessories, slow cooker meals can be vibrant, interesting and full of flavour – let us show you.
