Make a big batch of Marinara sauce right in the slow cooker. This Freezer Marinara Sauce is great for recipes later such as spaghetti, lasagna and more!
I made a big pot of marinara sauce in my slow cooker, then I portioned out the sauce into freezer bags. The entire month I will have fresh-tasting sauce for our meals. Not only does it taste good, but I save money by not having to buy jars of sauce!
How much does it cost to make a big batch of marinara sauce?
- 3 cans crushed tomatoes: $1.13 x 3
- 2 cans diced tomatoes: $0.59 x 2
- garlic: $0.34
- onion: $0.37
- freezer bags: $2.99 (note, you can save money by using your own containers instead of bags, see recipe for details)
Total: $8.27 (I already had seasonings on hand)
I divided the sauce into 1.5 cup (for pizza topping) and 2 cup portions (for pasta and calzone topping). After I divided the sauce up, I will have enough sauce for 7 meals. If you plan on using the sauce the same week you make it, ladle the sauce into jars or Tupperware and place in fridge. The uses for this handy sauce are endless. I am dreaming about making a lasagna, or making homemade cheese sticks and using this sauce to dip them in.
Recipes that use marinara sauce:
- Slow Cooker Baked Spaghetti
- Slow Cooker Beef and Rice Stuffed Peppers
- Slow Cooker Pizza 15 Bean Soup
- Slow Cooker Spaghetti Squash and Turkey Meat Sauce
Slow Cooker Marinara Sauce
- Slow Cooker- 6 quart or larger
- 84 oz. crushed tomatoes (three 28 oz. cans)
- 29 oz. diced tomatoes (two 14.5 oz. cans)
- 1 small white onion diced
- 3 garlic cloves minced
- 1 Tbsp. dried oregano
- 1 Tbsp. dried basil
- 1 tsp. salt
- 2 tsp. sugar
- 1/2 tsp. onion powder
- Add everything to a 6-quart slow cooker. Cover and cook on LOW for 8 hours, without opening the lid during the cooking time.
- After the sauce is done cooking, uncover and let cool for about an hour before ladling into storage bags.
- Freeze for up to 1 month (I personally don’t like the flavor of freezer food after a month).
- To use, place the bag of sauce in the fridge to thaw the day before the sauce is needed.
- Plastic or glass jars can be used, the same way you would with freezer jam, leaving room at the top for the sauce to expand.