Slow Cooker Marinara Sauce
45 CommentsUpdated Jun 22, 2025
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Make a flavorful marinara sauce in your slow cooker! This recipe makes a huge batch, enough for using all week or freezing for later. You won’t want to buy marinara sauce after making this!
This slow cooker marinara is one of those recipes you’ll turn to again and again. It’s easy to throw together and simmers low and slow for hours, building rich, classic flavor with almost no effort. The result tastes like something straight from a jar of Rao’s—deep, balanced, and full of comfort.
You can make just about any sauce in the slow cooker! We also make Slow Cooker Spaghetti Sauce and Slow Cooker Chicken Spaghetti.
Cooking Tips and Variations
This sauce is a great base. Here are my ideas for changing it up.
- Use fresh herbs instead of dried if you have them.
- Add a teaspoon of red pepper flakes for a bold sauce.
- A half cup of red wine is a great addition and will flavor the sauce wonderfully.
- Double or triple the garlic if you are a garlic lover.
- Some like to add vegetables to their marinara (chopped small) such as carrots, celery or button mushrooms.
How to Make Slow Cooker Marinara Sauce
- Add all the ingredients to the slow cooker and stir well.
- Let it cook while you go about your day—no need to lift the lid.
- Give it one last stir and enjoy!
Can I add meat?
This marinara makes a great base for a meat sauce. You can brown ground beef, sausage, or turkey and stir it in before cooking. For a deeper flavor, try browning the meat with onion and garlic first before adding it to the sauce.
Ways to use this sauce up
- Use as a pizza sauce (we love this on Boboli pizza crusts or English muffin pizzas).
- Of course, any type of pasta dish (Crockpot lasagna, Ravioli, Chicken Parmesan, and more!).
- Use a dipping sauce for garlic bread or bread sticks.
- Make meatball subs with the extra marinara later in the week.
Featured Comment
“I make this all the time and freeze half for another meal. It is SOOOOOO much better than store bought of any type!”
– LINDA
Slow Cooker Marinara Sauce Recipe
How to Video
Ingredients
- 84 oz. crushed tomatoes, (three 28 oz. cans)
- 29 oz. diced tomatoes, (two 14.5 oz. cans)
- 1 large white onion, diced
- 3 garlic cloves, minced
- 1 Tbsp. dried oregano
- 1 Tbsp. dried basil
- 2 tsp. sea salt, standard table salt works fine
- ½ tsp. pepper
- 2 tsp. sugar
- ½ tsp. onion powder
Instructions
- Add the crushed tomatoes, diced tomatoes, onion, garlic, oregano, basil, salt, pepper, sugar, and onion powder to the slow cooker and stir until combined.
- Cover and cook on LOW for 8 hours or HIGH for 4 hours, without opening the lid during the cooking time.
- Stir. Serve immediately, or store for later use.
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
How to Store the Extras
Let the sauce cool completely before transferring to containers. For the fridge, use airtight jars or containers and enjoy within 4–5 days.
For longer storage, freeze in plastic or freezer-safe jars—just leave room at the top for expansion. Use within 3 months for the best flavor.
When ready to serve, thaw in the fridge overnight and reheat gently on the stove or in the microwave.
More Recipes that use Marinara
Try the Slow Cooker Bolognese Sauce for a rich, hearty pasta night, or go for Crockpot Spaghetti and Meatballs if you’re craving a classic.
For something stuffed and satisfying, make Slow Cooker Stuffed Shells or Crockpot Stuffed Peppers.
You can also switch things up with Slow Cooker Spaghetti Squash for a lighter option, or serve Slow Cooker Pizza Dip as a fun appetizer.
I always put in a can of Rotel.
I’m trying to figure out if it would work with a 5 quart crock pot.
I am making this recipe as I write this and the house smells amazing! I can’t wait to use it later in my eggplant parmesan recipe. Thank you for the great recipes!
This sounds like a great recipe but how many fresh tomatoes would it take to make this?
Hi! It’s hard to say without testing it. My guess is 2-3 pounds.
I am making this to accompany breaded and fried ravioli for SB50 50 tomorrow
I never thought to make spaghetti sauce in the crock pot, but I will now! I grow my own tomatoes, cook them, and freeze them for use all year for anything that calls for tomatoes. I never learned how to can so freezing works for me. I only use glass to freeze anything in and never have had a problem with taste or quality. I also grow, cook and freeze summer squash and enjoy that year round. We have a Meyer lemon tree and freeze the juice. I use that for iced tea (which I drink gallons of year round) and for cooking. Yes, I am fortunate to have an extra freezer, and it sure has paid for itself.
Awesome!!
I freeze my sauces in 2 cup portions in the zip lock bags until frozen then take the frozen sauce out of the bags and vacuum seal them. They keep for a year with no freezer taste.
Great idea Becky! Thanks for the tip. I need to get my food saver out of the closet!
better yet – grown your own tomatoes, chop them a bit,,do this crock pot method, and use a hand blender to smooth out the sauce before freezing. I don’t like using canned anything because of the chemicals and preservatives
How many tomatoes do you use in this when using home-grown?
Hi, I’m unsure. You could test it out with as many as you want to use and add more seasonings towards the end.
I add 5-6 bay leaves and a pinch of red pepper.