Slow Cooker Marinara Sauce Recipe

slow cooker marinara sauce

People.

If I would have known how easy and cheap it is to make your own marinara sauce in the crock pot, I would have started doing this years ago! Instead I’ve been spending money on expensive jars of Prego and other brands.crock pot marinara sauce recipe

All I had to do was cook some onions and then dump all the ingredients into my slow cooker for a few hours. Not only did it make the house smell good but I ended up with 14 cups of red sauce that can be used for tons of recipes like our Baked Beef Ravioli, Meatball Subs, or Chicken Parmesan.

After letting the sauce cool and then chill in the fridge, I bagged up two cups per freezer bag and froze them for later use.

It was so easy!

Slow Cooker Marinara Sauce

Slow Cooker Marinara Sauce Recipe

Ingredients

  • 1/4 cup olive oil
  • 2 large onions, diced
  • 1 tbls chopped garlic
  • *4 28-ounce can crushed tomatoes
  • 1 cup water
  • 1 tbls salt
  • 1/3 cup chopped fresh basil or 2 tbls dried basil
  • 3 tbls chopped fresh parsley or 1 tbls dried parsley flakes
  • 1/2 tsp red pepper flakes

Instructions

1) In large skillet, heat the olive oil over medium heat.

2) Add onions and garlic and cook until softened.

3) Add onions and the rest of the ingredients into slow cooker (no smaller than 5-quart) and cook on low for at least 4 hours. Adjust seasonings to taste.

I store mine in mason jars and freeze them. Just make sure to leave room at the top for the sauce to expand when freezing!

http://thrivinghomeblog.com/2012/12/slow-cooker-marinara-sauce-recipe/

*Research is telling us more and more that we should avoid canned tomatoes. Choose tomatoes in glass bottles (which do not need resin linings), such as the brands Bionaturae and Coluccio. You can also get several types in Tetra Pak boxes, like Trader Joe’s and Pomi.

Happy red sauce making!

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Comments

  1. Kathy says

    This recipe sounds easy and tasty. I think I will try it this summer with my garden tomatoes Also, I bet if you leave the lid off for a few hours, it would concentrate enough to use as pizza sauce.

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  5. Shawna says

    Can I just use fresh tomatoes and fresh tomato juice. I refuse to buy canned foods for the very reason you mentioned andi have tons of tomatoes.. this recipe sounds delish (with fresh devine!)

    • Rachel says

      Shawna, Rachel here. The same thought crossed my mind this week. I had a ton of tomatoes and made some homemade tomato sauce on the stove, but I think you could easily do it in the slow cooker instead. The key, though, is that you’ll need a food mill to remove the skins and seeds from your fresh tomatoes. Or, you can do what I did, and par-boil the tomatoes for about 1 minute, plunge them in an ice bath, and remove the skins. Then, you’ll need to squeeze out the seeds. (A food mill would be much easier!) I’m not sure how many tomatoes you’ll need to replace the canned tomatoes in this recipe, but I bet a quick google search would tell you. I hope that helps some!

  6. Shawna says

    After a quick search I found someone who apparently believes canned tomatoes are superior, they state there are aprox. 10-12 tomatoes in a 28oz can or about 2lbs. Hth

  7. Kerrie Laminack says

    I actually just out whole tomatoes from my garden, garlic, onions, parsley, basil in my vitamin and purée then cook. I add a little black pepper and some fresh peppers when have them also puréed. Then I put in crockpot to simmer. I add other herbs depending on what I have but rosemary and allspice can add a nice flavor as well :0). Wondering why everyone peels and de seeds the tomatoes…

    • Rachel says

      Kerrie, that’s a great idea! I’m doing that this season.

  8. Candi says

    Thanks for the recipe it looks delish. I have some fresh tomatoes I need to use up in the fridge. Thanks for the post on the ratio of fresh to canned tomatoes. My crock pot went out on me the other day. Do you think this recipe will be just as good if you do low and slow on the stove?

    • Polly says

      Oh no! Time to get a new crock pot, huh? Yes, I think you could cook this over the stove. I’d only cook it for an hour or two though. Even a low setting is hotter than a crock pot.

  9. jackie c says

    Do you think you could hot water bath it to keep it in the pantry instead of freezing it after the crocking time?

    • Rachel says

      You can definitely do the whole canning thing here, but we just find that freezing is a lot less complicated. :)

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