Go Back
Print
Recipe Image
–
+
servings
Print Recipe
5
from
2
votes
Slow Cooker Marinara Sauce
Make a big batch of marinara sauce and freeze the extra for using in recipes later!
Prep Time
15
mins
Cook Time
8
hrs
Total Time
8
hrs
15
mins
Course:
Appetizer
Cuisine:
American
Keyword:
marinara sauce
Servings:
12
cups
Calories:
90
kcal
Author:
Sarah Olson
Equipment
Slow Cooker- 6 quart or larger
Ingredients
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
US Customary
-
Metric
Instructions
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.
Nutrition
Calories:
90
kcal
|
Carbohydrates:
21
g
|
Protein:
4
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
430
mg
|
Potassium:
775
mg
|
Fiber:
6
g
|
Sugar:
12
g
|
Vitamin A:
537
IU
|
Vitamin C:
26
mg
|
Calcium:
139
mg
|
Iron:
5
mg