Crock Pot Marinara

Crock Pot Marinara

I ran across this little gem when I first stumbled onto Pinterest, however long ago. Up until that point all of my pasta sauce came from a can and I am so happy that this recipe has made it into my collection. Now, I could go on and on about how important it is to make your recipes from scratch whenever possible so you can eliminate unwanted & unknown ingredients, which is true. But, this recipe is so much better than any thing you will buy off of the shelf, not to mention, INEXPENSIVE!

Disclaimer: I am not a photographer. I have a great camera, so I am trying. But up until now in life, my pictures are of my kiddos and any other “interesting” people I may run across, my subject has never been edible, not in the food form anyways. So, please cut me some slack, I am trying and by that, I of course mean that Pinterest is my point of reference. Having said that, my final picture turned out horribly, so there is not one, I apologize, just use your imagination.

Link to original recipe can be found here.

Crock Pot Marinara
Serves 12
Throw out the canned stuff. This is much healthier and much more inexpensive.
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Prep Time
10 min
Cook Time
4 hr
Total Time
4 hr 10 min
Prep Time
10 min
Cook Time
4 hr
Total Time
4 hr 10 min
  1. (2) 28 oz. cans of peeled crushed tomatoes
  2. (1) 6 oz. can of tomato paste
  3. 1 medium yellow onion, diced
  4. 1/2 tbsp. garlic, minced (I usually go with 3-4 cloves, adjust to your taste)
  5. 2 whole bay leaves
  6. 1 tbsp. dried basil
  7. 1/2 tbsp. dried oregano
  8. 1 tbsp. brown sugar
  9. 1 tbsp. balsamic vinegar
  10. Salt and Pepper to taste
  1. Dice onion & mince garlic. Add to slow cooker.
  2. Add remaining ingredients, stir well.
  3. Put your slow cooker on low and cover.
  4. Be sure to stir occasionally.
  5. Cook for approx. 5-6 hours, make sure to remove your bay leaves before serving.
  6. Taste, add salt and pepper, if needed.
  1. The original recipe says to cook on low for 8 hours. Now, I am a believer that the longer something like this cooks, the more depth of flavor there is. However, I don't think that 8 hours is necessary, I say around 5-6 hours. Trust me, the flavor is not lacking.
  2. If you have someone in your family that detests onions (ahem, a husband), then blend it up and make it smooth. Everyone in my tribe likes this sauce and I am the only one who actually likes onions, so do what you will with that information.Just make sure you take out bay leaves before blending and serving.
  3. Like it a little spicy? Add some crushed red pepper.
  4. One reason I love a recipe like this is because it freezes beautifully (from the "freezes beautifully section in my cookbook"-name the movie). In my house we have what I like to call "controlled chaos", so it helps for me to be as organized as I can when planning meals or we will just wind up eating fast food.
  5. This recipe will yield you about 6 cups.
  6. The nutrition label should only be used as a guide, not gospel.
  7. This is a very versatile recipe. We use it for:
    • Pizza
    • Spaghetti
    • Lasagna
    • Chicken Parmesan
    • Fried Mozzarella
    • Meatball(s) Subs
    • Pizza Lunchables for school

As you can see, I don’t use the most expensive ingredients. Not saying that you can’t, just saying that this sauce can be made very economically.



I realize that at this point these pictures aren’t really necessary, but if you knew what a pain in my ass is was to just get these 3 pictures, you would be hanging them on your wall, just go with it and amuse me.Crockpot Marinara Sauce Nutrition Label | Recipe on

**This nutrition information is for one batch (6 cups). . .the serving size is for 1/2 cup**


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