This is a simple slow cooker oil-free tomato sauce, that goes great on pizza and my simple weeknight pasta recipe. No added sugar or oil like a lot of store-bought ones. Just toss all the ingredients into a slow cooker and now you have a delicious marinara sauce.
I make a lot of sauce at one time and I freeze it in jars and use it for meals later. After it cooks, I let it cool, then transfer the sauce to jars, then let it cool to room temperature before sticking them in the refrigerator or freezer. Make sure the jars are cool before freezing them, it helps prevent the jars from cracking. Don't fill the containers all the way full, leave about 2 inches of room at the top of the jar so the sauce can expand in the freezer. I label the lids with masking tape with the name of the contents and the date. Next, I transfer the jars to the freezer.
My family goes through a lot of peanut butter so I buy the big 26 oz glass jars of peanut butter then clean the jars when they’re empty and reuse them. I have been doing this for years and not one of those has cracked. I love it when I can reuse something!
I hope you enjoy the slow cooker marinara sauce!Print
Easy slow cooker marinara sauce that's perfect for pasta and pizza. Full of flavor and a perfect freezer stable.
- 4 cans of 28 oz crushed tomatoes
- 3 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- ½ tablespoon maple syrup
- 2 tablespoons dried basil
- 1½ tablespoon dried oregano
- 2 teaspoon onion powder
- 2 teaspoon garlic powder
- 1 teaspoon salt
- black pepper (to taste)
- Put everything in a slow cooker and stir to combine.
- Cook on low for 7-8 hours or high for 4 hours.
- Prep Time: 5 mins
- Cook Time: 7-8 hrs
- Category: Dinner
- Method: slow cooker
- Cuisine: American, Italian
Keywords: slow cooker marinara sauce, slow cooker tomato sauce, oil free marinara