Have you ever used a #10 can in your household? I buy my crushed tomatoes for this recipe at Sams for $2.99. That’s a lot of pizza sauce and marinara for a small price.
A friend of mine told me Ingles often carries #10 cans as well as other grocery stores. I’d love to share which local grocery stores carry #10 cans. Please share in the comments below.
I admit it looks like a lot of crushed tomatoes you’ll never use when you first open the can. But pair it with all your favorite Italian meals and you’ll be surprised how quickly six quarts bags will disappear from your freezer. Feel free to bag in smaller quantities for meatball subs or pizza dipping sauce, etc.
I make it the same way as my smaller batch recipe, found here. However, this time I found a seasonal bunch of fresh basil at Flying Cloud Produce Stand in NC. I chopped a half a bunch along with onion and made this outstanding marinara that made me wish you had a scratch and sniff computer. The smell that infused my house was unreal. My husband said he wanted to eat something (anything) when the aroma of the basil, onion and garlic entered his nostrils. (okay, so I’m exaggerating just a little with descriptive words). He got hungry for some cheerios at nine o’clock while the sauce was cooling. How’s that for honesty?
After it’s simmered in the crock pot on high for six hours. It will need several hours of cooling. This looks like an all day process, but remember it’s only ten or fifteen minutes of ”active” prepping. It may take you another ten or 15 minutes of “active” bagging once it’s cooled. By making this large batch, it saves you six times the effort. It yields six quart bags or you can make smaller bags to stretch it further.
I allow mine to cool two hours and then I refrigerate over night. The next day I bag using this process. I place my quart size bag in a large 4 cup pyrex measuring cup for stability. I use a measuring cup to pour the sauce into the bag.
I squeeze the air out while it’s in the measuring cup.
Lay each bag flat to freeze. Hey, I forgot to label the bags. I’m not being a good role model, but at least I’m real. It’s always best to label and date prior to filling the bag because of condensation and it’s just easier to write. So DO label before.
My other tip for freezing flat is using my plastic shoebox lid. I often use either the box itself or the lid, depending on my freezer space, to carry the bags and keep the bags flat until they have frozen solid. Six bags are easier to carry on a hard surface like a chopping board, cooling rack or shoe box lid.
Large Batch Crock Pot Marinara Sauce
- #10 can crushed tomatoes or 4-28 oz. cans
- 1 large onion, finely chopped
- 1 cup fresh basil, loosely chopped or 1 heaping tablespoon dried sweet basil or Italian seasoning
- 3 tablespoons olive oil
- 6-8 garlic cloves, pressed
- 2 tsp. Kosher or sea salt
- 1/2 tsp. black pepper
- 1/2 tsp. crushed red pepper flakes, optional
Simmer ingredients in a crock pot on high for 4-6 hours or low for 8 hours Cool 2 hours and refrigerate overnight. Bag and freeze in labeled quart size bags next day. Thaw 24 hours in a thawing bag or use the cold water method for thawing.
What meals do you use marinara?