This slow cooker marinara sauce is easily my youngest son’s favorite dinner. This sauce is full of flavor, packed with vegetables, and incredibly easy as well. I literally toss everything into the slow cooker and walk away until just before dinner when I remove the bay leaf, puree, and serve over pasta.
*Affiliate Links Included. I might make a small commission off of purchases through these links at no extra cost to you. Thank you for visiting me today.
This is one of the easiest recipes I make, but it is also one of the best. I simply toss all the ingredients into the slow cooker, let it simmer most of the day, puree with an immersion blender, then serve over pasta. That’s all there is to it.
Are you ready to make slow cooker marinara sauce? Follow the recipe below!
Marinara Sauce from the Slow Cooker
April 11, 2016
Ingredients
- 2 Cans Whole Peeled Tomatoes (28 oz each)
- 1 Can Tomato Paste (6 oz)
- 1/2 tsp Italian Seasoning (or to taste)
- 1/2 tsp Tony's Cajun Creole Seasoning (or to taste)(you can substitute your favorite Go To seasoning)
- 1 TBSP Minced Garlic
- 1/2 Cup Frozen Onion & Bell Pepper Medley
- 1/2 Cup Chopped Carrots
- 1/2 Cup Chopped Celery (Include celery leaves for more flavor)
- 1 tsp Sugar
- 1/4 tsp Red Pepper Flakes
- 1 Bay Leaf
Instructions
- Toss all ingredients into your slow cooker.
- Cook on low for 4-6 hours.
- Find the bay leaf and remove it before pureeing.
- Puree the remaining ingredients. I use an immersion blender, but a blender or food processor should work fine.
- Adjust your seasoning. I added a good bit more salt slowly until it was perfect.
- Serve over pasta with Parmesan.
- Enjoy!
Yum!
