M A K E S 4 ½ C U P S
This easy, yet flavorful marinara sauce is perfect with spaghetti or lasagna. Freeze leftover sauce in meal-size quantities and thaw in the microwave for a quick meal.
1 can (24 ounces) tomato juice
1 can (6 ounces) tomato paste
1⁄8 cup chopped fresh basil or 1 tablespoon dried
2 tablespoons chopped fresh parsley or 1 tablespoon dried
2 teaspoons sugar
2 teaspoons chopped fresh oregano or 1 teaspoon dried
2 teaspoons finely snipped fresh rosemary or 1 teaspoon dried, crushed
½ teaspoon salt, or to taste
¼ teaspoon crushed red pepper
¼ teaspoon freshly ground black pepper
1 garlic clove, minced
1 bay leaf
2 tablespoons grated Romano cheese or soy alternative, such as Soyco (optional)
In a slow cooker, whisk together all of ingredients. Mix well. Cook 6 to 8 hours on low heat, stirring occasionally. Or combine all ingredients in a medium-size, heavy saucepan. Bring to boil, reduce heat to low, and simmer, covered, 30 to 45 minutes. Remove bay leaf before serving.