Boxing Blog

    Recipe of the Week – Slow Cook Marinara

    Slow Cooker Marinara


    2 x 400g tins of diced/crushed tomatoes (I used the basil &
    oregano version from Aldi)

    170g tomato paste

    2 x garlic cloves (minced)

    1 x medium brown onion (diced)

    2 x bay leaves

    1 tbsp organic coconut palm sugar (any brown sugar will do)

    1 tbsp dried basil

    2 tsp dried oregano

    2 tbsp olive oil

    1 tbsp balsamic vinegar

    Salt & pepper

    Chilli flakes (optional)

    800g Marinara seafood mix (I used Aldi mix/frozen)


    Throw all the ingredients in the slow cooker
    apart from the seafood mix.
    Set and cook for 6 – 8 hours.

    Add the marinara mix 1 hour out from serving.

    Optional step: Remove Bay leaves, then use the handheld
    blender to puree until smooth for your liking.
    I didn’t bother. Because I like texture. But you do you! Smart
    Swap: Swap pasta for a macro friendly spaghetti like
    ‘Slendier’ brand(You will find it at Coles), to fit your nutritional
    needs. Only 12 calories per 250g. Tastes just as good.



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