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–+ servings
crushed tomatoes with onions and seasonings on top in slow cooker
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5 from 1 vote

Slow Cooker Marinara Sauce

Make a big batch of marinara sauce and freeze the extra for using in recipes later!
Prep Time15 mins
Cook Time8 hrs
Total Time8 hrs 15 mins
Course: Appetizer
Cuisine: American
Keyword: marinara sauce
Servings: 12 cups
Calories: 90kcal
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: 90kcal | Carbohydrates: 21g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 430mg | Potassium: 775mg | Fiber: 6g | Sugar: 12g | Vitamin A: 537IU | Vitamin C: 26mg | Calcium: 139mg | Iron: 5mg