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.
Contents
Crock Pot Marinara Sauce
One of my favorite things about making this slow cooker pasta sauce recipe is how great the house smells!
Ingredients needed to make marinara sauce in the slow cooker
- Olive oil
- Onions
- Garlic, minced
- Bay leaves
- Fresh parsley
- Sugar
- Dried basil
- Dried oregano
- Salt
- Black pepper
- Crushed tomatoes
- Tomato puree
- Tomato paste
- Water
Leftovers can be frozen for up to 6 months
Great Pasta Recipes
Have you seen these other great pasta recipes?
Slow cooker cheeseburger pasta
Pair your pasta dinner with this delicious Caprese salad!
Plus you can make these delicious Olive Garden Breadsticks at home to dip in your marinara sauce! Hello yum!
We have a ton of vegetarian crockpot recipes.
Do you love recipes? Check out our copy cat recipes, dessert recipes, and our Crock Pot Recipes.
Crock Pot Marinara Sauce Recipe
Ingredients
- 1 Tablespoon Olive Oil
- 1 cup onions diced
- 8 cloves Garlic minced
- 2 Bay Leaf
- ⅓ cup fresh parsley minced
- 1 Tablespoon White Sugar
- 2 teaspoon Dried Basil
- 1 ½ teaspoon Dried Oregano
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- 28 oz Crushed Tomatoes
- 28 oz tomato puree
- 6 oz tomato paste
- ¼ cup Water
Instructions
- 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. Updated January 2021
Sandra
Your recipe says 1 Tbsp Olive Onion. Did you mean Olive Oil?
Tammilee
Lol, Yes, def oil and not onion. Thank you for letting me know
Vicki Fischer
Tomatoes are ripe in the garden no ..thanks for the recipe! Looks soooooo good!
Tammilee
You are welcome! I hope you enjoy the recipe