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!
Servings 15 servings
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.
- While San Marzano tomatoes have the best flavor, any canned tomatoes will work well;
- Substitute butter for the olive oil for an ultra rich and velvety sauce.
- 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;
- If you want a smooth sauce, puree it after you finish cooking (use a regular blender or an immersion blender).
- You can store it in seal-able jars for up to 5 days.
- 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