Slow Cooker Marinara Sauce

marinara sauce on a spoon coming from slow cooker

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4.92 from 12 votes

Make a big batch of marinara sauce and freeze the extra for later use!

Prep Time15 mins

Cook Time8 hrs

Total Time8 hrs 15 mins

Course: main

Cuisine: American

Servings: cups

Calories: 85kcal

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 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
1/2 tsp. pepper
2 tsp. sugar
1/2 tsp. onion powder

US Customary - Metric

Instructions

Add everything to the slow cooker, stir. Cover and cook on LOW for 8 hours or HIGH for 4 hours, without opening the lid during the cooking time.
After the sauce is done cooking you can use right away. Or, uncover and let cool for about an hour before ladling into freezer storage bags. 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.
Freeze for up to 3 months.
To use, place the bag of sauce in the fridge to thaw the day before the sauce is needed.

Video

Notes

Can I use fresh herbs?

You can always use fresh herbs if you have them on hand. I prefer to stick with dried spices because they store better and are less expensive. Feel free to add up one teaspoon of your favorite herb or spice such as rosemary, thyme, oregano, or basil at the same time that you add in the onion powder and salt.

Nutrition