A sauce that can be used for many purposes is this Marinara Sauce made in the slow cooker with few simple ingredients such as 3 tablespoons olive oil, 1 large yellow onion, diced, 5 cloves garlic, minced, and 2 (28-ounce) cans San Marzano style tomatoes.

To make your Marinara Sauce in the slow cooker, start by sautéing the onion and garlic in olive oil until translucent. Then, add the tomatoes and cook on low for 6-6 ½ hours, stirring occasionally to combine flavors thoroughly.

Don’t miss out on this easy-to-follow recipe! Dive in to see how simple it is to create this versatile sauce with just a few ingredients.

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Can I use fresh tomatoes instead of canned for this Marinara Sauce?

Yes, you can use fresh tomatoes instead of canned for this Marinara Sauce. You’ll need about 4 pounds of fresh tomatoes, blanched, peeled, and crushed, to replace the 2 cans of 28-ounce San Marzano style tomatoes. This substitution brings a fresher, more vibrant flavor to the sauce.

Can I add meat to this Marinara Sauce recipe to make it a Bolognese?

To transform this Marinara Sauce into a Bolognese, you can add meat to the recipe. Incorporate 1 pound of ground beef or Italian sausage by browning it in the skillet before adding the onions and garlic. This addition turns the sauce into a hearty, meaty Bolognese, perfect for pasta dishes.

Slow Cooker Marinara Sauce Ingredients

• 3 tablespoons of olive oil
• 1 large yellow onion, chopped
• 5 cloves of garlic, finely chopped
• 1/2 teaspoon each of red pepper flakes, dried parsley, and dried oregano
• 1/4 teaspoon of dried thyme
• 2 cans (28 ounces each) of San Marzano-style tomatoes, in your choice of diced, crushed, or whole
• 1 tablespoon of sugar
• 1 bay leaf
• 10-12 fresh basil leaves, roughly torn

How To Make Slow Cooker Marinara Sauce

1. Start the Flavor Party: Heat the olive oil in a skillet over medium heat. Sauté the diced onion for about 5 to 7 minutes. You’re aiming for a soft, translucent look without browning them.
2. Garlic’s Grand Entrance: Add the minced garlic to the onions, letting it cook for just 30 seconds. This brief sizzle is enough to release its fragrant aroma without burning it.
3. Spice Symphony: Sprinkle in the red pepper flakes, dried parsley, oregano, and thyme. Give it about 30 seconds to let the heat coax out their flavors.
4. Slow Cooker Time: Transfer this aromatic mixture into your slow cooker, setting the stage for the sauce to come together.
5. Tomato Tango: If you’re using whole tomatoes, now’s the time to get hands-on. Crush them slightly in a bowl to break them down a bit. Add these tomatoes to the slow cooker, along with the sugar, bay leaf, and torn basil leaves. Season with salt and pepper to taste. Stir to combine all the ingredients, ensuring they’re well acquainted.
6. The Slow Simmer: Set your slow cooker to low and let the sauce gently simmer away for 6 to 6 ½ hours. This slow cooking process melds the flavors together, creating a sauce that’s rich, deep, and incredibly satisfying.

Recipe Tips

• Smoother Consistency: Use an immersion blender to puree the sauce in the slow cooker after cooking, ensuring a perfectly smooth texture.
• Enhance Umami Flavor: Add a tablespoon of tomato paste or a few anchovy fillets during the onion and garlic sautéing to provide a rich, complex base.
• Basil Flavor Layering: Add fresh basil leaves at the beginning and just before serving to layer the flavor, combining infusion with a burst of freshness.
• Reduce Acidity: Incorporate a shredded carrot during the onion sautéing to naturally sweeten and balance the tomatoes’ acidity, achieving a rounded flavor profile.

Recipe Variations

• Spicy Kick: To introduce a warm, spicy undertone, add a teaspoon of crushed red pepper flakes or a finely chopped jalapeño during the onion and garlic sautéing process.
• Roasted Vegetable Marinara: Enhance depth and smokiness by blending roasted bell peppers, zucchini, and eggplant into the sauce, creating a hearty, vegetable-packed version.
• Creamy Tomato Sauce: After cooking, stir in a half cup of heavy cream or full-fat coconut milk for a luxurious, velvety texture and a slightly sweet, rich flavor.
• Seafood Marinara: Elevate the sauce by adding shrimp, mussels, and clams during the last 10 minutes of cooking, infusing a briny depth that sophisticates the flavor profile.

What to Use Marinara Sauce For

Marinara sauce serves as a versatile base for dishes like chicken Parmesan, stuffed shells, lasagna toss, and air-fryer pizza puffs. It enhances meals with its rich tomato flavor, making it ideal for a variety of Italian recipes.

Use marinara sauce for dipping mozzarella sticks, topping meatball subs, making homemade pizza, or incorporating into baked ziti. Its tangy tomato taste is perfect for enhancing the flavor of pasta dishes, vegetable bakes, and even as a base for tomato soup.

How To Store Marinara Sauce

In The Fridge:

Pour the cooled marinara sauce into an airtight container or a glass jar with a tight-fitting lid. Store it in the refrigerator for up to 5 days. Ensure the sauce is completely cool before refrigerating to maintain freshness.

In The Freezer:

Marinara sauce freezes well. Pour it into a freezer-safe container or bag, leaving some space for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

How To Reheat Marinara Sauce

Reheat your Marinara Sauce in a saucepan over medium heat, stirring occasionally, until it’s heated through. This should take about 5-10 minutes. If the sauce seems too thick, add a little water or broth to reach your desired consistency.

Check out More Slow Cooker Recipes:

• Slow Cooker Tomato Pasta Sauce
• Slow Cooker Cheeseburger Pasta
• Slow Cooker Spaghetti Bolognese Using Dolmio