Slow Cooker Marinara Sauce
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With just a few simple ingredients and your trusty slow cooker, you can whip up a batch of this rich and flavorful Crock Pot Marinara Sauce that’s perfect for pasta, pizza, or as a dip for all your favorite appetizers. Plus, the aroma as it simmers is simply divine!
“This is a super easy & delicious sauce! Worth the effort to make (which really isn’t much) to have a healthy homemade sauce ready to use in recipes. I’ll definitely make again.” – Anna
Why You’ll Love This Recipe
- Easy – Making marinara sauce in the crock pot is incredibly simple. The only cooking required is sautéing onions. After that, it’s a dump-and-go recipe.
- Bang for your buck – This recipe makes a huge batch. Similar to our Homemade Chicken Broth or Strawberry Freezer Jam, this makes it an ideal recipe to stock the freezer with.
- Flavor – Low and slow yields more depth of flavor. This is why we almost always recommend cooking on the low setting in our Crock Pot Recipes. You also can adjust seasonings in the recipe to your liking.
- Freshness – As a rule of thumb, condiments, and sauces like pizza sauce, pesto, and salad dressings are just better when made from scratch.
Ingredients Needed
You likely have most of these ingredients in your pantry. Here is what you’ll need:
Ingredient Notes:
- Garlic – I like to use pre-minced garlic to save time.
- Crushed tomatoes – Crushed tomatoes are easy, but you can also use canned whole peeled tomatoes. Since they’re typically the least processed, these tomatoes maintain a fresher tomato flavor and yield a smoother sauce when cooked. Opting for whole tomatoes also provides greater flexibility in achieving your desired sauce texture, whether you prefer a smooth blend or a chunkier, rustic consistency,
- Herbs (basil, parsley, and oregano) – Fresh herbs are preferable. However since they aren’t always available we’ve provided options for dried.
How to Make Marinara Sauce in the Slow Cooker
1. In large skillet, heat the olive oil over medium heat. Add onions and cook until softened, about 4-5 minutes. Stir in the garlic for about 30-60 seconds, until fragrant. (Or, you can microwave the onions and oil in a covered microwave-safe, bowl for about the same amount of time.)
2. Add cooked onions and the remaining ingredients to a slow cooker.
3. Cook on low for 8-9 hours. That’s it! (Note: If you used whole tomatoes instead of crushed, you may want to use an immersion blender to make the sauce smoother.)
More Ways to Cook Marinara Sauce
- Slow Cooker: High Setting – Cook it on high for 5-7 hours.
- Stove Top: Simmer ingredients in a covered stock pot on the stove for 1 hour, stirring regularly so it doesn’t burn on the bottom. I add 1 cup of water to the ingredients since it will lose more moisture this way.
- Instant Pot: Depending on the size of your Instant Pot, you’ll likely need to cut this recipe in half. In the Instant Pot use the Saute setting to cook the onions and garlic. Stir in the rest of the ingredients. Cook at high pressure for 10 minutes, then quick release the pressure.
How to Freeze Marinara Sauce
- Let the cooked sauce cool completely.
- Place the sauce in BPA-free freezer bags, freezer containers, or wide-mouth mason jars, being sure to leave at least 1-inch of headspace.
- Seal and freeze for up to 6 months.
- To prepare, just thaw using one of our safe thawing methods.
Recipes That Use Marinara Sauce
Here are some recipe ideas that you can use your homemade marinara sauce for:
FAQs
Transforming fresh tomatoes into crushed tomatoes for homemade marinara requires additional steps, including blanching and peeling the tomatoes before simmering them to achieve the desired consistency. These added procedures significantly extend the preparation time for homemade marinara sauce.
The key differences lie in their ingredients, consistency, and culinary applications. Pizza sauce is simpler, thicker, and designed exclusively for pizzas, often used without much additional cooking. Marinara sauce is more complex, thinner, and versatile, typically cooked for longer periods to develop its flavors.
It’s to balance out the acidity. Tomatoes can be naturally acidic and tart. Sugar is added to balance out this acidity and create a more harmonious flavor profile.
More Homemade Sauces You’ll Love
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Slow Cooker Marinara Sauce
Homemade marinara sauce that is slow cooked in a 6-quart crock pot with just a few ingredients!
Ingredients
- 1/4 cup olive oil
- 2 large onions, diced
- 1 tablespoon minced garlic
- 4 (28-ounce) cans crushed tomatoes
- 3 tablespoons tomato paste
- 1 tablespoon salt
- 2 teaspoons sugar
- 1 teaspoon dried oregano
- 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
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Instructions
Make It Now:
- In large skillet, heat the olive oil over medium heat. Add onions and cook until softened, about 4-5 minutes. Stir in the garlic for about 30-60 seconds, until fragrant.
- Add the onion/garlic mixture and the rest of the ingredients into a 5- or 6-quart slow cooker. Stir, cover, and cook on LOW for 9-11 hours (or on HIGH for 5-7 hours).
- Taste and adjust seasonings, as desired.
Freeze For Later: Cook the sauce and let it cool completely. Portion into to freezer bags, freezer containers, or mason jars, being careful to leave at least 1-inch of headroom at the top for expansion.
Prepare From Frozen: Thaw the sauce using one of these safe thawing methods. Warm over medium-low to low heat on the stove, or use the microwave.
Notes/Tips
More Ways to Cook Marinara Sauce:
- Slow Cooker High Setting – Cook it on high for 5-7 hours.
- Stove Top: Simmer ingredients in a covered stock pot on the stove for 1 hour. I add 1 cup of water to the ingredients since it will lose more moisture this way.
- Instant Pot: Depending on the size of your Instant Pot, you’ll likely need to cut this recipe in half. In the Instant Pot use the Saute setting to cook the onions and garlic. Stir in the rest of the ingredients. Cook at high pressure for 10 minutes, then quick release the pressure.
How long do I cook the marinara on an induction stove?
I’m not sure, since I don’t have one. Sorry!
How would I prepare the marinara sauce in the instant pot? Follow the instructions for a meatless soup?
I’ve found that about 10 minutes with a quick release works well. You can do shorter, but a longer cook time helps build flavor even more.
Thank you, Rachel! Making it right now. Planning on the Chicken Parm Casserole tomorrow. Grateful for your blog and cookbook!
Thanks so much, Zoe. 🙂
I’m sorry if you’ve been asked this before, but what do you use as the equivalent for fresh tomatoes? Lbs/ounces/individual??
Hi Kim, I’m not sure what the equivalent would be. I’ve never measured when making it with fresh tomatoes. Sorry that I can’t help more.
I wonder if you could update this and add instructions for Instant Pots on this marinara sauce?? I just made this sauce in my instant pot and guessed on how to cook it. I sauteed the onions in the oil till most soft, then added the garlic. After sauteing for about one minute more, I turned off the saute and added all the other ingredients. I cooked it at high pressure for 18 minutes. I am wondering if it actually needed to go that long?? We will see how it turns out. I will keep you posted. 🙂
Thanks for the idea, Stacey. I think this would actually make a great separate post. I haven’t tested this yet in the IP, but I know that the Tomato Soup I make only takes 10 minutes to get very flavorful.
Do the red pepper flakes make it very spicy? I don’t want the kiddos to get a bite of one, decide it’s too spicy and then refuse to eat it in the future. I just made a batch without, and while it is delicious, I’m wondering if I missed out by not adding the red pepper flakes.
Not terribly spicy from my recollection. My kids still ate it.
I bet roasting the tomatoes, in the oven with olive oil and seasonings, before tossing them into the crockpot would make it even tastier.
I bet you’re right!
If you add 3/4 anchovies they will cook down ( won’t be fishy) and give the sauce a beautiful authentic Italian flavour
I’ve been making this for several months now and really enjoy it. However this week I pulled a jar out of the freezer and it was cracked. I’m not sure what happened, any other ways to store it besides freezer bags or glass jars?
Hi Mary
Was the jar a mason jar? They usually don’t crack (but I must admit, I had one crack on me the other day as well).
Have you ever thought about canning? I sometimes do that when I have a large batch of something.
OMG! I tried this recipe this weekend (I actually split it in half for my needs) and it was beyond amazing!!! I was literally eating the sauce out of my crock pot with a spoon. The lack of sugar was not a problem for me as I am use to sugary store bought products. I cannot thank you enough for this recipe and I would highly recommend it!
Can this be water bath and for how long. I bought a canner but haven’t used it much. You don’t have to pressure can it, do you? Thanks for your help. This will be great to have on hand.
No, water bathing sauce isn’t enough to kill the bacteria. The acidity is too low for a water bath to be safe. Get to know your pressure cooker. It’s a life saver and really not that scary once you get used to it!
Do you think you could hot water bath it to keep it in the pantry instead of freezing it after the crocking time?
You can definitely do the whole canning thing here, but we just find that freezing is a lot less complicated. 🙂
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?
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.
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…
Kerrie, that’s a great idea! I’m doing that this season.
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
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!)
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!
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.