Slow Cooker Marinara Sauce
User Reviews
4.9
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Prep Time
10 mins
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Total Time
8 hrs 10 mins
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Servings
8 -9 cups sauce
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Course
Main Course, Condiments, Snacks
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Cuisine
American, International, Vegetarian, Vegan, gluten-free
Slow Cooker Marinara Sauce
Description
Slow Cooker Marinara Sauce is prepared by combining diced onion, minced garlic, canned tomatoes, tomato paste, olive oil, bay leaves, dried basil, oregano, brown sugar, salt, pepper, and a dash of crushed red pepper in a slow cooker. Cooking on low heat for approximately eight hours slowly simmers the ingredients, allowing the tomatoes to break down fully and the spices to infuse the sauce. The result is a thick, flavorful sauce with a natural sweetness balanced by savory and herby notes.
Once cooked, the bay leaves are removed, and the sauce can be blended to achieve a smoother texture if desired, making it adaptable to different preferences and uses. This homemade sauce can complement various dishes including traditional pastas, layered casseroles like lasagna, or as a flavorful dip alongside breads or appetizers.
The sauce freezes well for future meals; cooling completely before portioning into freezer-safe containers maintains quality. Cooking on low rather than high preserves depth of flavor, as rushing the simmer process can reduce the sauce’s richness.
Ingredients
- 1 yellow onion diced, small
- 3 cloves garlic minced
- 2 diced tomato 28 oz cans, Hunt's brand
- 1 tomato paste 6 oz can, Hunt's brand
- 2 tablespoons olive oil
- 2 bay leaf
- 1 tablespoon basil dried
- 1/2 teaspoon oregano dried
- 1 teaspoon brown sugar
- salt to taste
- black pepper to taste
- crushed red pepper dash
Instructions
- Place the onion, garlic, tomatoes, tomato paste, olive oil, bay leaves, basil, oregano, brown sugar, salt, pepper, and crushed red pepper in the slow cooker. Stir and put the lid on. Set the slow cooker to low and cook for 8 hours.
- Remove the lid on the slow cooker, stir the sauce, and remove the bay leaves. If you don't like a chunky sauce, use a hand blender to puree the sauce. You can also transfer the sauce to a blender if you don't have a hand blender. Just be careful if the sauce is hot. Taste and season with additional salt and pepper, if necessary. This sauce is great with your favorite pasta, vegetables, layered between lasagna, with meatballs, on top of chicken or eggplant parmesan, or served as a dipping sauce for garlic knots or pizza rolls.
- Note-you can cook on high for 2-4 hours, but I think the sauce is best cooked on low. It allows the sauce time to simmer and develop a rich flavor. This sauce freezes beautifully! Cool completely and pour the sauce into freezer bags or freezer containers. Freeze for up to 3 months.
User Reviews
Overall Rating
4.9
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