Crock Pot Marinara Sauce
Transform your pasta night with this rich, slow-cooked Crock Pot Marinara Sauce, a foolproof recipe brimming with homemade flavor and convenience. Made with aromatic garlic, sweet onions, robust crushed tomatoes, and a perfect blend of dried Italian herbs, this sauce simmers to perfection right in your slow cooker, letting the flavors deepen over six effortless hours. A hint of sugar balances the acidity of the tomatoes, while optional red pepper flakes add a touch of spice. Whether you prefer a chunky or smooth texture, this versatile marinara sauce is easily customizable and pairs beautifully with pasta, serves as a pizza base, or elevates your favorite Italian dishes. With minimal prep time and freezer-friendly storage options, it’s a must-have recipe for busy weeknights and meal prep enthusiasts alike!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 28 oz can crushed tomatoes
- 6 oz can tomato paste
- 1 medium onion, finely chopped
- 4 cloves garlic cloves, minced
- 2 tbsp olive oil
- 2 tsp dried basil
- 1.5 tsp dried oregano
- 1 tsp sugar
- 1 tsp salt
- 0.25 tsp crushed red pepper flakes (optional, for heat)
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a small skillet over medium heat, then sauté the chopped onion until soft and translucent, about 5 minutes.
Add the minced garlic and cook for another 1-2 minutes, stirring frequently, until fragrant. Remove from heat.
In your crock pot, combine the crushed tomatoes, tomato paste, sautéed onion and garlic, dried basil, dried oregano, sugar, salt, black pepper, and crushed red pepper flakes (if using).
Stir everything together until well mixed.
Cover the crock pot with its lid and set it to low heat.
Cook the marinara sauce on low for 6 hours, stirring occasionally to prevent sticking.
Taste and adjust seasoning with additional salt or sugar if needed.
Once the sauce is finished cooking, you can blend it with an immersion blender for a smoother texture, or leave it chunky if you prefer.
Serve immediately over pasta, as a pizza base, or store in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.
Garnish with chopped parsley if desired before serving.
Nutrition Facts
Calories |
690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2076 mg | 90% | |
| Total Carbohydrate | 103.0 g | 37% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 65.3 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 3886 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
