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Slow Cooker Marinara Sauce

Easy Slow Cooker Marinara Sauce

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Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 8 Servings

Description

Easy slow cooker marinara sauce made with pantry-staple canned tomatoes, garlic, and herbs. 5 minutes of prep, rich restaurant-quality flavor, freezer-friendly, naturally vegan and gluten-free.

Ingredients 

  • 56 ounces crushed tomatoes, (San Marzano if possible)
  • 6 ounces tomato paste
  • 1 medium yellow onion, finely diced
  • 6 cloves garlic, minced
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil, or 1/4 cup fresh, added at end
  • 2 bay leaves
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes, optional
  • 1 teaspoon granulated sugar, optional

Instructions

  • Combine everything in the slow cooker. Add crushed tomatoes, tomato paste, diced onion, minced garlic, olive oil, oregano, dried basil, bay leaves, salt, pepper, red pepper flakes, and sugar (if using) to a 6-quart slow cooker.
  • Stir to combine and place the lid on.
  • Cook on LOW for 8 hours or HIGH for 4 hours. Do not lift the lid during cooking.
  • Remove the bay leaves and stir well. Taste and adjust salt and pepper.
  • Optional — blend for smooth texture: Use an immersion blender for 10-15 seconds for a smoother sauce, or leave chunky.
  • Stir in fresh basil, if using, just before serving.
  • Serve immediately, refrigerate up to 5 days, or freeze up to 3 months.

Equipment

  • Slow Cooker
  • Ladle

Notes

Notes

  • Best tomatoes: San Marzano DOP (Cento, La Valle) yield the sweetest, richest sauce. Hunt's and store-brand crushed tomatoes also work well.
  • Sugar adjustment: Skip sugar if using San Marzano tomatoes. Add 1 teaspoon if your tomatoes taste acidic.
  • Make it a meat sauce: Brown 1 lb of ground beef or Italian sausage and stir in at the start.
  • Freezing: Cool completely, portion into 2-cup freezer bags, freeze flat. Lasts 3 months.
  • Don't can this recipe — it's not a tested canning formula. Freeze instead.

Nutrition

Serving: 1ServingCalories: 140kcalCarbohydrates: 22gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 723mgPotassium: 839mgFiber: 5gSugar: 12gVitamin A: 782IUVitamin C: 25mgCalcium: 94mgIron: 4mg