Slow cooking this marinara sauce caramelises the sugar in the tomatoes and creates the most incredible depth of flavour that you won’t ever get in a store bought bottled pasta sauce. It takes mere minutes to throw everything into the slow cooker, then just set and forget.
When it comes to store bought sauces, there’s a line I never cross. Store bought tomato sauce and ketchup is acceptable. Store bought chilli sauce and complicated ones like Worcestershire sauce are also acceptable to buy rather than make.
But pasta sauce is a no-go. No way, no day. The thing is, there are so many pastas you can make in 15 minutes from scratch that I just can’t comprehend why anyone would buy a bottle of pasta sauce. For example, here are 8 Simple Classic Italian Pastas that I shared last month, all of which are on the table in 15 minutes.
Making a pasta with a proper authentic marinara sauce takes longer than 15 minutes because you need to let it simmer away so the flavours can develop. Making it on the stove, I cook mine for at least 30 minutes, preferably for 1 hour. Time I don’t have mid week.
That’s why having a slow cooker version of marinara sauce is so handy. It takes 5 minutes to dump the ingredients into the slow cooker, then set and forget. The slow cooking caramelises the sugar in the tomatoes and creates a depth of flavour that store bought will never be able to compare to. It will keep for a week in the fridge or up to 3 months in the freezer.
I like my marinara sauce smooth because I like how evenly it coats the pasta. I also find it is easier to use as a sauce to pour over cannelloni and lasagne. So once the slow cooker is done, I use a handheld stick to whizz it until smooth which literally takes seconds. One tip: don’t forget to remove the bay leaves!! Because they’re dried, they are quite tough and stringy and when you whizz it, you end up with stringy bits throughout your sauce. I’ve made this mistake a few times and it’s irritating!
This Slow Cooker Marinara Sauce recipe makes about 6 cups. I use 2 cups of sauce per 500g/1lb of dried pasta which serves 4 man size portions or 6 lady size servings. This amount of sauce coats the pasta as shown in the photo at the top.
This is also perfect for using for lasagne, cannelloni, Baked Spinach and Ricotta Rotolo (like cannelloni – but better because there’s brown crunchy bits!) and parmigiana (to name a few things!). Hope you enjoy! – Nagi x
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Slow Cooker Marinara Sauce
Ingredients
- 2 cans (800g/28oz each can) crushed tomatoes (see notes)
- 1 can (170 g / 6 oz) tomato paste
- 1 medium brown onion (or white or yellow), diced
- 2 garlic cloves , minced
- 2 bay leaves (dried or fresh)
- 1 tbsp brown sugar (or honey)
- 1 tbsp dried basil
- 2 tsp dried oregano
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Combine all ingredients in a slow cooker. Set for 6 to 8 hours on low.
- Optional step: Remove bay leaves, then use a handheld blender to puree until smooth (or to your liking).
- Cool before refrigerating or freezing.
To use for pasta
- Bring a large pot of salted water to boil and add pasta.
- Heat olive oil in a pan, add garlic and diced onion, cook until translucent then add 2 cups of Marinara Sauce per 500g/1lb of dried pasta.
- Bring sauce to rapid simmer, then add pasta (cooked to just before al dente).
- Add 1/4 cup of pasta water and cook for 1 to 2 minutes until pasta is al dente and the sauce has thickened and coats the pasta.
- Serves 4 hungry people or 6 normal servings.
Recipe Notes:
Nutrition Information:
Hi Nagi! Question, I like my sauce really smooth but don’t have a blender…could I make this with tomato purée instead of diced tomatoes? Also, you mentioned in another comment to add some water if making on the stove. How much water would I need to add?
Hi Nagi, I saw in the comments you can use fresh tomatoes. I had a ton from my garden. What variations should we make with fresh versus canned tomatoes. My sauce is pretty runny, it’s this normal
Hey lovely lady, made this and it was super easy and so tasty!
Would I be able to use it as a bolognese sauce?
You sure could Caroline!
Worked brilliantly, also used it for a meatball sauce!
If you ever get bored I would love you to work your magic on a recipe for Melanzane parmigiana :0)
This looks delicious. I am going it make it on the weekend for a big group and add a heap of seafood and shrimp to make a seafood marinara.. YUM! So just wondered if you had any extra tips I should be mindful of? Thinking to make sauce day before, and then heat and cook seafood on stove top.
Hi Kelly, I’d make the sauce first (as you suggested) then heat it up and add the seafood into it. You may need to loosen the sauce if it’s too thick the next day (just add a little extra water). Love to know how it goes! – N x
Hi! Question–in the directions it says to cook the onion/garlic on the stove–so, after the sauce has cooked? Or do I saute the onion/garlic, then add to the crockpot and then cook it? (Sorry if my question is confusing; I’m obviously confused!)
Hi Christina, dump in the slow cooker, set and forget!
Hi! I am going to make this next week for my in-laws, and was wondering–if I were to add some boneless skinless chicken breasts to the sauce to cook (not a ton of them, maybe like 2 or 3, 5-ounce breasts), I would add those for the whole cooking time, correct? and if I did that do you think I’d need to change any liquid measurements? Thank you for your help-I love that I can trust you’ve thought of everything with your recipes!
Hi Sarah! I’d add chicken in so they are in the slow cooker for around 4 hours, then shred them into chunky pieces. Delicious! N x
Thank you!!
Oh my goodness. I have cooked my Italian grandmothers sauce on the stove for the last 20 years. I am a SERIOUS convert to slow cooker sauce. I omitted the sugar and bay leaves and less oregano and did more basil as we are basil freaks. At the last minute before cooking I panicked I wouldn’t have enough sauce and added an additional 8 ounce can of sauce and anther 15 ounce can of sauce. I combined it all and put it in fridge overnight. Cooked for 6 hours on low and did not extend cooking time for an additional half hour even though the cooker was cold from the fridge. It ended up staying on warm for almost 4 hours after it was done cooking and it was PERFECT. I threw in a handful of grated parm about 30
Minutes before I served it and it was great. Even with the extended cook time and extra sauce, I am FLOORED at how (excuse the pun) slow cooked this tastes. I love the thought of not having to stir on the stove every 30 minutes an entire Sunday. In fact I’m eating it out of a bowl right now with now macaroni. Just sauce on a spoon. Thank you thank you thank you for this. I love I can trust you’ve figured everything out for the slow cooker 🙂
Hi Nagi, I have a rather stupid question- does the garlic & onion in the ingredients list go in the slow cooker or later on the stove when making the sauce? Thanks
No silly questions around here! Pop it all in the slow cooker 🙂 N xx
Made this and it was lovely. Nicely rounded flavours and your pasta water trick ensured the sauce stuck to the pasta. Will definitely do this in future. Thanks Nagi, beautifully easy and tasty recipe.
Fantastic to hear Jen! Thanks for letting me know! N xx
Would it be ok to use fresh basil and oregano?
Definitely! 🙂
HOLY MOLY this recipe is incredible. I’m never buying jarred sauce again. The only change I made was omitting the brown sugar (trying to cut down on sweet) and it was delicious on some homemade pizza. A++ recipe
I’m so glad you enjoyed it Sonali, thanks for letting me know! N xx
thanks for the tip on the brown sugar, I was thinking of doing the same and now know it will taste ok!
I made this recipe the other day, but it ended up too thick.
How would you suggest avoiding that OR fixing it when it happens?
Hi Sally! It sounds like your slow cooker is leaking which will make the sauce reduce and thicken. Slow cookers should not release any steam at all which is why this stays as saucy as marinara sauce should be!
Just wondering if its possible to do this in the pressure cooker? Forgot to set it this morning and will be home too late to start it!
Hi Leah! So sorry I am late to responding, I was out in the country with no internet connection!! Yes you can do this in a pressure cooker!
Hi Nagi – Firstly, thank you for re-inspiring me in the kitchen! I look orward to your gular Emails 🙂
Can I make this sauce with fresh tomatoes?
Maxine
Thanks Maxine!! I love hearing that! 🙂 You sure can! Really good ripe ones 🙂 I struggle to find really great quality tomatoes so I make this with canned. 🙂
Absolutely beautiful AND so very easy!
I’ve started making batches to freeze its that good, sometimes add a bit of chilli too as I love the kick.
I did of course forget the first time to take the bay leaves out before using the stick blender (even with the warning in bold!)…won’t make that mistake again!
GAH! So annoying isn’t it!! Ba ha ha!! So glad you love it!!
I’m about to make this recipe now. I’ll be honest my cooking throughout my life has been less than stellar but I’d have to say that my pork chops are the worst and you could sole a shoe with them. I have often wondered how my son survived to adulthood without any major brain damage. My experience with meat dishes just about leaves in tears as down the disposal they go. Well I’ve decided to never eat meat again (unless someone else cooks it) and becoming mainly vegetarian at home I have to change before it becomes life threatening. The time has come to venture out. I have high hopes for a brighter future with my first foray into a new life starting with this recipe. I’m hoping for true success so if you don’t hear from me again I”M DEAD! PS I’m going to also make a chocolate cake today OUT of a box.
Hi Carol! I’m sorry, I had to LAUGH!!! You know, pork chops are actually kinda hard to cook. 🙂 Any red meat is! Chicken thigh fillets. That’s the easiest on the stove because it’s quite fatty so very forgiving even if you overcook, you won’t be able to sole a shoe with them. 😉 Do you want me to tell you some super simple recipes you can make that are virtually foolproof in the slow cooker? This is one 🙂 I bet you aren’t that bad!!! 🙂 N x
This looks delicious! Would I be able to make it without a slow cooker but still get the same depth of flavour?
Hi Rosanna! You sure can, if you cook it long and slow over a very low heat on the stove. You will probably need to add water so it doesn’t get too thick. I’d say around 2 hours on low would be enough? 🙂
I am hooked on this recipe! Seriously, I’ve made it twice in two months. And since it makes such large batches, I’ve eaten it in like six different dishes. Tonight it’s going with stuffed shells (with garden ricotta courtesy Chef Chloe Coscarelli). I recommended this on my blog today and linked over to you. Do you mind if I use your fabulous photo? I will give full credit, of course 🙂
Oops, forgot the link: http://healthylittlechanges.com/2015/05/28/recipes-whole-foods-italian-three-ways/
Hi Lindsay – thank you for your kind words! I’m so glad you enjoy it. Crazy easy, isn’t it! Oooh, stuffed shells……I want to come over for dinner!! Thank you for sharing and of course you can use the photo! Please feel free to help yourself 🙂
Hi Nagi!! Would this be a good base for spaghetti & meatballs? I sometimes make up big batches of meatballs which I freeze & then I cook a quick pasta sauce & put them in there, this seems ideal… Thanks Chups.
Hi Chups! ABSOLUTELY! It’s perfect for meatballs!! Which reminds me…hmmm…I haven’t done meatballs yet. Must change that!! Happy weekend Chups!!
Thanks Nagi!!
At what stage do you think I should put in the frozen meatballs? I was thinking I’d put them in with 2 hours remaining? (The meatballs are already cooked). Thanks Chups x
This was terrific! So easy and it tasted wonderful. Thank you so much for sharing. I used 4 (14.5 oz.) cans of diced tomatoes and blended it smooth after it cooked all day. This is a keeper! You can see my results here: http://mybiscuitsareburning.blogspot.com/2015/01/slow-cooker-marinara-sauce.html
Oh WOW, I love it!! And I am so glad you enjoyed this recipe!!
ooh never made my own marinara sauce before, i’ve always been lazy and store bought it! if its as easy as this i definitely need to make my own!
Yes you should! Make a double batch and freeze it 🙂
Too funny that you made a distinction between man and lady proportions! Totally agree that marinara sauce plus whatever you have mixed with it should be given time to marry. That’s why spaghetti sauce always tastes even better the next day! It’s just too bad it doesn’t last more than a day in my household. I used to have grand dreams of bulk cooking meat sauce and canning them up nicely to keep for months. Yeah…that didn’t happen. 2 lb.s of ground beef a pasta sauce gone in two days!
That is SO TRUE! I love making bologanise the day before, it is sooo good. alb in 2 days?? That is some SERIOUS amounts of pasta sauce consumed in your household! You must make good bolognaise 🙂