Tomato Sauce Crock Pot
Transform your kitchen into an Italian-inspired haven with this irresistibly rich and flavorful Tomato Sauce made effortlessly in your crock pot. Perfect for busy days, this slow-cooked recipe combines sweet, tangy canned tomatoes, a medley of aromatic herbs like oregano and basil, and a subtle kick from optional red pepper flakes. The magic happens during the gentle, six-hour simmer, which melds the flavors together into a luscious, velvety sauce that’s perfect over pasta, as a pizza base, or in your favorite Italian dishes. With simple pantry staples and a hands-off cooking method, this recipe is a time-saving yet gourmet addition to your meal rotation. Whether you’re meal prepping or serving a crowd, this crock pot tomato sauce promises to become a versatile, go-to favorite for your weeknight dinners.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Yellow onion, finely chopped
- 4 cloves Garlic, minced
- 28 ounces Canned crushed tomatoes
- 6 ounces Canned tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
- 2 tablespoons Fresh basil leaves, chopped
- 1 Bay leaf
- 0.5 cup Water or vegetable stock
Instructions
Heat olive oil in a medium skillet over medium heat. Add the finely chopped onion and cook for 5-7 minutes until softened and translucent.
Add the minced garlic to the skillet and sauté for another 1-2 minutes, stirring frequently to avoid burning.
Transfer the cooked onion and garlic mixture to the crock pot.
Add the canned crushed tomatoes, tomato paste, oregano, dried basil, sugar, salt, black pepper, and optional red pepper flakes into the crock pot.
Pour in the water or vegetable stock and stir to combine all ingredients evenly.
Add the bay leaf to the mixture and close the crock pot with its lid.
Set the crock pot to low and cook for 6 hours, stirring occasionally to prevent sticking.
After 6 hours, taste the sauce and adjust seasoning if needed (e.g., more salt, sugar, or pepper).
Remove the bay leaf, stir in the fresh chopped basil, and let the sauce cook for an additional 10 minutes.
Serve the sauce immediately over pasta, use it for pizza, or store it in airtight containers in the fridge for up to 5 days.
Nutrition Facts
Calories |
715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3843 mg | 167% | |
| Total Carbohydrate | 107.9 g | 39% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 65.0 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 4191 mg | 89% | |
*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.
