I love Italian food! I could probably live on pasta and garlic bread every day and be happy! This Crock Pot Marinara Sauce Recipe is just plain delish! I made a lovely bowl of pasta for dinner and topped it with this marinara sauce. It makes enough that I was able to freeze a container of it for later. Woohoo! I love having pre-made ingredients ready to go in the freezer.
This marinara sauce is perfect for dipping breadsticks or garlic bread in. Did I mention that I love garlic bread and some days just make garlic bread for a snack. I may have to make another batch of this crockpot marinara sauce and freeze it in small containers just for dipping bread in.
Crock Pot Marinara Sauce
One of my favorite things about making this slow cooker pasta sauce recipe is how great the house smells! Have you seen these other great pasta recipes?
Plus you can make these delicious Olive Garden Breadsticks at home to dip in your marinara sauce! Hello yum!
Pin this pic to make it easier to find this slow cooker marinara recipe when you are ready to make it!
Ingredients needed to make marinara sauce in the slow cooker
1 tbsp olive oil
1 cup diced onions
8 cloves garlic, minced
2 bay leaves
1/3 cup minced fresh parsley
1 tbsp sugar
2 tsp dried basil
1 1/2 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper
1 can crushed tomatoes, 28oz
1 can tomato puree, 28oz
1 can tomato paste, 6oz
1/4 cup water
How to make marinara sauce in the crockpot
1. In a medium skillet, heat oil over medium-high heat, add onion and garlic, stir often until onion is tender
2. Transfer onion mixture to crock pot, add in bay leaves, parsley, sugar, basil, oregano, salt, pepper, crushed tomatoes, tomato puree, tomato paste, and water, stir gently
3. Cover and cook on low 5-7 hours, or high for 2.5-3.5 hours
4. Discard bay leaves
Leftovers can be frozen for up to 6 months
We use either the Hamilton Beach Set ‘n Forget Programmable Slow Cooker, 6-Quart or Crock-Pot 5-Quart Slow Cooker for all of our crockpot recipes
Crock Pot Marinara Sauce Recipe
- In a medium skillet, heat oil over medium-high heat, add onion and garlic, stir often until onion is tender
- Transfer onion mixture to crock pot, add in bay leaves, parsley, sugar, basil, oregano, salt, pepper, crushed tomatoes, tomato puree, tomato paste and water, stir gently
- Cover and cook on low 5-7 hours, or high for 2.5-3.5 hours
- Discard bay leaves
- Leftovers can be frozen for up to 6 months
Originally posted November 23, 2015