Vegetable Marinara

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Cook Time 6 hrs
Temp Low
Yield Serves 12

This is a delicious vegetarian marinara with a kick! If you want it a little less spicy feel free to play with the red pepper flakes, but this veggie packed sauce is a must try!

Submitted By: Shari Walker

Nutritional Information:
Serving: 12
Calories: 70
Fat: 0.5g
Cholesterol: 0mg
Sodium: 190mg
Protein: 3g
Carbohydrates: 16g
Sugar: 9g
Fiber: 5g
Iron: 10%
Calcium: 6%


  • 2 (28 oz) cans crushed tomato
  • 1 small onion, finely chopped
  • 1 rib of celery, finely chopped
  • 1 carrot, peeled and chopped
  • 8 ounces chopped mushroom
  • 1 medium eggplant, peeled and chopped
  • 1 cup chopped spinach
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 2 teaspoons red pepper flakes
  • pepper to taste
  • ½ cup fresh basil, chopped


  1. Step One

    Add all ingredients except the basil into your slow cooker.

  2. Step Two

    Cook on LOW for 6 hours.

  3. Step Three

    Once finished, discard bay leaves. Add fresh, aromatic basil and serve over whole wheat pasta or spaghetti squash!

Crockin' Reviews Add Review
  1. MRB

    This is an awesome recipe. I substituted zucchini for the eggplant and it was still wonderful. One teaspoon of red pepper flakes added a little zing.

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  2. Crockin Girls

    Crockin Girls

    You go girl! We love to hear how y’all tweak the recipes to your own taste. Happy Crockin’ ~ dannette

  3. Cheryl W.

    This was really good and I will make again with a few changes. First of all I will sauté my veggies first for added flavor. Also, I added bell pepper and lots of Italian seasonings and will do that next time as well. I added the pepper flakes to my portion only because the family doesn’t do spicy too well. When I plated mine I added the red pepper, a drizzle of EVOO and a little Parmesan cheese. Yummy :)

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