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marinara sauce with a wooden spoon

Homemade Marinara Sauce Recipe

This homemade Marinara Sauce is super simple to make right in your slow cooker for a rich, simmered all day, flavor. It can be used in place of jar sauce and tastes SO much better!

Course sauce
Cuisine Italian
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 15 servings
Calories 32kcal



  • Add all ingredients to the slow cooker and cook on low for 8 hours.
  • Turn heat off and serve immediately, or freeze for up to 3 months in an airtight container.

How to Roast Red Peppers

  • Cut red peppers in half and remove veins and seeds. Roast over the burner (gas stove) in the broiler, or on a grill until the skin is charred.
  • Let the peppers cool and dice into small pieces.


  1. While San Marzano tomatoes have the best flavor, any canned tomatoes will work well;
  2. Substitute butter for the olive oil for an ultra rich and velvety sauce. 
  3. If you're in a hurry, you can cook on high for 4 hours, but I recommend the low and slow method for the best slow-cooked flavor;
  4. If you want a smooth sauce, puree it after you finish cooking (use a regular blender or an immersion blender).
  5. You can store it in seal-able jars for up to 5 days. 
  6. Freeze in airtight container(s) for up to 3 months (freezer bags work great for convenience). Thaw in the fridge overnight then heat on the stove or in the microwave.


Serving: 0.5cups | Calories: 32kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 726mg | Potassium: 255mg | Fiber: 2g | Sugar: 4g | Vitamin A: 711IU | Vitamin C: 22mg | Calcium: 22mg | Iron: 1mg