Slow Cooker Marinara
Classic Italian tomato sauce perfect for all sorts of pastas such as lasagna, stuffed shells, and spaghetti — to name a few. Also great for eggplant parmesan and over polenta!
Servings 7 cups (approximately)
Ingredients
- 1 small onion (about 1 1/4 cup), diced
- 1 cup red bell pepper, diced (about 1 bell pepper)
- 2 12.5 oz cans diced tomatoes drained
- 2 14.5 oz cans tomato sauce
- 1 6 oz can tomato paste
- 2 Tbsp garlic, minced
- 1 Tbsp coconut sugar, or organic cane sugar or more as needed
- 1/2 Tbsp dried oregano
- 1/2 Tbsp dried basil
- 1/2 tsp dried thyme
- 1/4 tsp red chili flakes or more as needed
- 1/4 tsp dried sage
Instructions
- Add all of the ingredients to your slow cooker, making sure to place the onion and bell pepper on the bottom. Cook on high for 4 hours or low for 8 hours. Check halfway and taste, adding more *sugar or chili flakes if needed or desired. For a smooth sauce, working in batches, add the sauce to your blender before using.
Notes
*Adding sugar can help break down the acidity of the tomatoes, and the spice from the chili flakes can work similarly, by masking the flavor.
To use for spaghetti: I add 8 oz sliced mushrooms and a large can of sliced black olives (drained). Plant-based “beef” crumbles can also be added.
To make on the stovetop: Heat a large, deep skillet to medium heat. In a little oil, sauté onion, bell pepper, and garlic until onions are translucent. Add the remaining ingredients, stir, cover skillet, and turn heat down to a light simmer. After 20 minutes taste and add more sugar or chili flakes if desired or needed. Simmer another 10 - 40 minutes.
Add more basil: When making this for stuffed shells, I like to substitute the dried basil for a handful of fresh basil leaves.