It’s the time of year we all start craving comfort food (I’m assuming I am not alone here.) Mac & cheese, pumpkin, winter squash, you know, your orange foods, and everything Italian.
I have no idea why I find Italian food so comforting when I am not Italian. Maybe just because it is so damn good! Anything with red sauce is my idea of a perfect meal. I’m thinking of using it instead of ketchup.
However, the jars available in the market all seem to contain sugar. Sigh, a Paleo no-no.
I swear I never realized how many things contain sugar. It seems like I need to make everything from scratch.
Now I realize our great grandmothers did this but they didn’t have TV or the Internet and these days not many of us can or want to be spending all of their waking hours in the kitchen. Ever since going Paleo, I find a constant need to balance my inner Martha Stewart with practicality.
Cue the fanfare as a spotlight shines on my slow cooker. My Paleo savior. Set it and forget it.
I love that I can get a soup or sauce cooking and then just go about my business. No constantly checking a pot on the stove to make sure what I’m cooking isn’t sticking or burning.
It is completely worry-free. And if the food takes a really long time to cook, like my Slow Cooker Beef Bone Broth, I can leave it overnight.
The next issue to overcome was canned tomatoes. Basically, BPA’s from canned goods are bad enough but the acidity of tomatoes can make a bad situation worse. Read why Prevention Magazine lists them as the number one of 7 Foods That Should Never Cross Your Lips.
I could use fresh tomatoes but that requires grinding them in a food mill which few of us have. And honestly, who has time for that? Fortunately, a few companies make jarred tomatoes which I could get at Whole Foods or online at Amazon. Whew problem solved! Bring on the red sauce!
Yields 1 quart
10 minPrep Time
4 hrCook Time
4 hr, 10 Total Time
Adapted from Lidia Bastianich’s Lidia's Marinara Sauce
1/4 cup extra virgin olive oil
8 garlic cloves, peeled
1/4 teaspoon sea salt
1/4 teaspoon black pepper
pinch of crushed red pepper
10 fresh basil leaves, torn into small pieces
- Combine all ingredients in a slow cooker and stir to combine. Cover and cook on low for 4 to 6 hours. Note: If doubling the recipe, double the time.
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