Slow-Cooker Marinara Sauce

Pepper, olive oil, garlic, onion, and tomato

Flavorful sauce that you can freeze for future meals

This freezer-friendly recipe will keep you stocked in sauce for times when you need to get supper on the table in a hurry. For unbeatable flavour, use fresh ripe tomatoes. For the best results, remove their skins before cooking: simply add clean, cored tomatoes to a pot of boiling water; allow them to sit for about 30 seconds; then use a slotted spoon to transfer them to a large bowl of ice water. When the tomatoes are cool enough to handle, you can slip their skins right off.



  • 2 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon fennel seed
  • ½ teaspoon black pepper
  • 2 cups chopped onion
  • 1 cup chopped bell pepper
  • 6 cloves garlic, sliced thin
  • ½ cup red wine vinegar
  • 12 cups peeled, seeded, and chopped ripe tomatoes (or 3 28-ounce cans unsalted, diced tomatoes)
  • 1 6-ounce can tomato paste, no salt added



  1. In a medium skillet over medium-high heat: Heat olive oil. Add oregano, thyme, fennel, and black pepper. Cook 1 minute, stirring constantly.
  2. Add onion, bell pepper, and garlic. Cook until onion becomes transparent (about 5 minutes).
  3. Add vinegar and scrape the skillet to loosen particles.
  4. In a 4-quart slow cooker: Add cooked vegetable mixture, tomatoes, and tomato paste. Stir to combine. Cook on low heat for 5 – 6 hours.
  5. When cool, purée with an immersion blender or food processor to desired consistency.
  6. Store in airtight containers in the refrigerator for up to one week—or in the freezer for up to several months.

Prep Time: 30
Cook Time: 6 hours
Total Time: 6 hours 30 minutes


Nutrition Facts:

  • Servings: 2 ½ quarts (12 servings)
  • Serving size: ¾ cup
  • Calories: 73
  • Calories from fat: 9 g
  • Total fat: 1 g
  • Saturated fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 135 mg
  • Potassium: 711 mg
  • Total carbohydrate: 15 g
  • Dietary fiber: 4 g
  • Sugars: 4 g
  • Protein: 3 g

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