We’ve been following the Eczema Cure protocol to help my husband’s skin heal and it requires that we avoid nightshades. For those of you that aren’t familiar, nightshades are potatoes, eggplants, tomatoes and peppers. Avoiding tomatoes and peppers has been pretty much torture for us, especially since our CSA has been dropping off the most delicious dry-farmed tomatoes every week! But, the protocol is working, so we are sticking to it.
Our fridge was overflowing with tomatoes. I decided to make a big batch of slow cooker marinara sauce so I can share the recipe here with you guys. I froze 1 jar for later and I gave the rest to my brother in law. He has been the receiver of many nightshade gifts lately! I did taste it and it turned out delicious. Marinara sauce is so easy to make in a slow cooker, since you don’t have to keep an eye on the stove. Since it cooked low and slow, it turned out really flavorful.
I highly recommend removing the seeds from your tomatoes for this recipe. Seeds can add a bitter flavor. As you can see in the photos, I didn’t remove all the seeds. This was mostly because I was preparing this at night and I was super tired. But, also my tomatoes were incredibly sweet, so the seeds didn’t impact the flavor of my sauce too much.
Slow Cooker Marinara Sauce
Filled 4 – 16 ounce mason jars
Ingredients
2 tablespoons ghee
2 small onions, diced
6 cloves garlic, chopped
4 lbs. of tomatoes, peeled, seeded and chopped
7 ounces of tomato paste (I use this brand)
3 anchovy filets, minced
1/2 cup dry white wine
1.5 teaspoons salt
1 teaspoon black pepper
1 tablespoon dried basil
2 teaspoons dried oregano
1 tablespoon balsamic vinegar
- Heat ghee in a medium sized skillet over medium heat. Add onions and saute until translucent, about 7 minutes. Add garlic and tomato paste and saute until tomato paste turns from a bright red to a brick color, about 1 or 2 minutes. Transfer onions and garlic mixture to slow cooker.
- Add tomatoes, anchovies, wine, salt, pepper, basil, oregano and vinegar.
- Cook on low for 8 hours.
- Allow to cool and store in wide mouth mason jars.
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I just found your website the other day and I love your recipes…thank you. Your husband’s eczema cure caught my eye because I have had eczema for years. I healed mine by figuring out (through elimination) that I’m sensitive to gluten, dairy and caffeine. Caffeine was the shocker and I figured that out about 3 weeks ago. Raw tomatoes are a problem, but not cooked. Citrus fruits make my hands itch so I try to avoid. Thanks again!
Thank you for the kind words, Margaret! And thank you so much for the advice on eczema. The only thing that I can’t get him to give up is the coffee… I am wondering if that is the final missing piece. I will tell him your story and hopefully that will encourage him to try it!
I just started canning, so please excuse my question, but after you jarred the sauce, did you seal jars in hot water bath in canner? If so, how long? Thanks
I actually don’t can (yet!). So, I just close the lids and stick them in the freezer and plan to use them within the next couple of months. But, if you want to can them, then I think you would have to go the water bath route.
This looks exactly like the type of Marinara Sauce that I have been looking for. We shall try it for sure ~ Thanks! 🙂
Just pinned this. I follow Stupideasypaleo and she had shared this on facebook. Great timing, as I was discussing a marina sauce for homemade gluten free, dairy free za\’s tomorrow night.Glad to have found you blogDanielle
Fantastic! I love Stupid Easy Paleo too, such a great blog!