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.
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!
*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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Homemade marinara sauce that is slow cooked in a crock pot with just a few ingredients!
- 1/4 cup olive oil
- 2 large onions, diced
- 1 tablespoon chopped garlic
- *4 28-ounce cans crushed tomatoes
- 3 tablespoons tomato paste
- 1 tsp dried oregano
- 1 tablespoon salt
- 1/3 cup chopped fresh basil or 2 tablespoons dried basil
- 3 tablespoons chopped fresh parsley or 1 tablespoon dried parsley flakes
- 1/2 teaspoon red pepper flakes
- In large skillet, heat the olive oil over medium heat.
- Add onions and garlic and cook until softened.
- Add the onion/garlic mixture and the rest of the ingredients into slow cooker (no smaller than 5-quart) and cook on low for at least 9-11 hours (or 5-7 hours on high).
- . 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!
Freezer Meal Instructions:
To Freeze: Let sauce cool completely. Put cooled sauce in to mason jars (choose size depending on future needs for the sauce) being careful to leave room at the top for expansion.
To Prepare: Leave mason jar in fridge for 24 hours to thaw. Use as needed.