Slow Cooker Marinara Sauce.
An easy recipe for slow cooker marinara sauce - this is a great sauce for pasta or breadsticks!
- Prep time
- 20 min
- Cook time
- 5 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 25 large tomatoes
- 1 large sweet onion (chopped)
- 7 cloves garlic (roughly chopped)
- 2 Tablespoons olive oil
- 1 1/4 teaspoons salt
- 1/2 teaspoon pepper
- 5 teaspoons Italian seasoning
- 3 teaspoons sugar
Instructions
- 1
Preheat the oven to 400 degrees. Line two rimmed cookie sheets with parchment paper.
- 2
Core the tomatoes and slice in half. Roast for about 15-20 minutes, or until the skins wrinkle up.
- 3
Remove from the oven and set aside until the tomatoes are cool enough to handle.
- 4
Once the tomatoes are cool enough to touch, pull the skins off, and squeeze the seeds out.
- 5
Place the peeled tomatoes in the slow cooker. Add the onion, garlic, olive oil, salt, pepper, Italian seasoning, and sugar.
- 6
Cover and cook on low for 5-6 hours, or on high for 3 hours.
- 7
Once the sauce is cooked, use an immersion blender to blend it to your desired consistency. I blend until it is completely smooth.
- 8
If you aren't serving it right away, let it cool completely before refrigerating. You can also put it in freezer bags and freeze it. Makes 4 pints.