Slow Cooker Marinara Sauce
A homemade marinara sauce made effortlessly in a slow cooker, filled with rich flavors and customizable options.
Ingredients
Sauce Base
- 56 ounces Two 28-ounce cans crushed tomatoes or whole peeled tomatoes Use San Marzano style tomatoes for best flavor.
- 6 ounces 1 small can tomato paste Adds depth of flavor.
- 1 medium onion, finely chopped For base flavor.
- 6 cloves garlic, minced Enhances flavor.
- 3 tablespoons olive oil For coating the slow cooker.
- 1-2 teaspoons sugar Only if needed to balance acidity.
- 1 tablespoon balsamic vinegar Added at the end for brightness.
- 1 teaspoon dried oregano For herb flavor.
- 1 teaspoon dried basil Or use fresh basil at the end.
- 1 teaspoon kosher salt Plus more to taste.
- 1/2 teaspoon black pepper To taste.
- 1/2 teaspoon red pepper flakes For a gentle kick, optional.
- 1 leaf bay leaf Optional, for flavor.
Instructions
Preparation
- Coat the slow cooker with olive oil.
- Add the crushed tomatoes, tomato paste, onion, garlic, oregano, basil, salt, pepper, red pepper flakes, and bay leaf.
Cooking
- Cook on low for 6 to 8 hours or on high for 3 to 4 hours, stirring once or twice if you can.
- Stir in the balsamic vinegar at the end. Taste and adjust salt, pepper, or sugar.
- For a smoother texture, blend with an immersion blender, removing the bay leaf first.
- Finish with fresh basil and a drizzle of olive oil for extra gloss.
Notes
Great sauce starts with great tomatoes. If you’re adding meat, brown it first for the best flavor.