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Slow Cooker Marinara Sauce
4.9 from 93 votes

Slow Cooker Marinara Sauce

This Slow Cooker Marinara Sauce uses canned tomatoes, onion, garlic, and classic Italian herbs slow-simmered for hours to develop a deep, rich flavor. The sauce can be puréed to smoothness or left chunky. It serves as a versatile base for pasta, lasagna, meatballs, or as a dipping sauce. The long, low cook time enhances the tomato’s natural sweetness and melds the seasonings for a balanced savory sauce.

Prep Time
10 mins
Total Time
8 hrs 10 mins
Servings: 8 -9 cups sauce
Course: Main Course, Condiments, Snacks
Cuisine: American, International, Vegetarian, Vegan, gluten-free

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.