Whip up some tasty homemade Crock-Pot Marinara Sauce. This recipe is so simple and tasty and easy to make! Freeze in containers for pasta any night!
Slow Cooker Marinara Sauce
Thanks to reader Ashley K. for sending us in this great and simple recipe for homemade slow cooker marinara!
This marinara sauce has all the flavors you would expect in an authentic marinara sauce. Tomatoes (of course), garlic, fresh basil and a touch of sweetness from some balsamic vinegar.
When making this marinara sauce you are going to get the best results when you use the best quality ingredients you can find.
Use either home canned tomatoes that you put up from your summer garden or a high quality brand of canned tomatoes from the store. If you can find them San Marzano tomatoes and crushed tomatoes is going to give you excellent results.
And while you can use dried basil if you are making this sauce out of season, it really is best to use fresh basil. I always grow a huge pot of fresh basil each year but even in the middle of winter I can find fresh basil in the produce section at my local grocery store. So use fresh if you can!
Other than that, this is a super easy recipe where you basically just dump everything in your slow cooker and let it cook for a few hours until the flavors have really melded together.
Once done this sauce is ready for your favorite Italian dishes, from pasta to lasagna.
And it also freezes beautifully too, just ladle the sauce into your favorite freezer containers and pop into the freezer where it will be best used within 1 year from the date you freeze it.
This recipe for Crock-Pot Marinara Sauce is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes
More fantastic slow cooked Italian inspired recipes too!
- Baked Spaghetti
- Chicken Parmigiana Meatloaf
- Lasagna Ricotta Rolls
- Easy Pizza Soup
- Easy Italian Sausage & Pepper Sandwiches
Crock-Pot Marinara Sauce Recipe
- Combine all ingredients in a 3 to 4 quart slow cooker, stir to mix.
- Cover and cook for 3 to 4 hours on LOW.
- Store in air-tight container, refrigerated for up to 2 weeks. Or freeze in freezer safe containers for up to 1 year, Just reheat in a sauce pan!