Slow Cooker Marinara Sauce
44 Comments Sep 18, 2021
Updated May 28, 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. Whether you’re making dinner for the family or stocking up your freezer, this sauce is a winner.
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.
- If you have fresh herbs on hand, feel free to use them! Personally, I prefer dried spices since they’re more budget-friendly and have a longer shelf life. You can also customize the flavor by adding up to four tablespoons of your favorite herbs or spices, like rosemary, thyme, oregano, or basil.
- 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 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.
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, tomato sauce, garlic, herbs, salt, and olive oil to the slow cooker. Stir everything together until well mixed.
- 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.
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 make this all the time and freeze half for another meal. It is SOOOOOO much better than store bought of any type!
This looks delicious. Will be making this
Can I freeze this?
Yes! This Marinara freezes well.
Question. How big would you say the serving size is? The standard 1/4th cup that jarred sauce calls for? I have to watch my carb intake and this looks delicious . TIA
I do not measure, I apologize.
I’m going to try this, but I have a quick question.
I read in another recipe where the author suggested mixing crushed tomatoes with pureed tomatoes for a richer and better texture. Do you have any comments positive or negative about this?
Sounds like a great idea! I would try that myself.
Love it, delicious, and just the texture I was looking for! Will definitely be making this again and again.
I blended my tomatoes using my Pampered Chef cooking blender. I just made a heat puree. Adding in my onion and garlic as I blended it. No peeling or seeding tomatoes it all get chopped up. Then pour it over into my crockpot…add in the herbs and let it cook. Then I get my jars ready for canning and can it according to canning book . I did this with pizza sauce and homemade ketchup.
Can I use canning jar that I would can with? They won’t break?
I’ve never had one break, the trick is to not fill all the way and leave room for expansion.
Can we add meatballs or pork chops to this recipe?
I don’t see why not!
Could I let this go overnight?
Yes, that would work fine, though I wouldn’t go longer than 8 hours.