Loaded Veggie Pasta Sauce- slow cooker

Teresa Jacobson


This is a hearty pasta sauce that is so flavorful you will NEVER use store bought pasta sauce again! Feel free to add other veggies such as shredded carrot and shredded zucchini. It's a great way to sneak in veggies for those that don't like them. It's so good, you won't need to add meat. You could but it's not necessary! I promise!!

** Use this sauce in my Double Loaded Veggie Lasagna


★★★★★ 2 votes

11 cups
30 Min
10 Hr
Slow Cooker Crock Pot


  • 6 c
    eggplant, peeled & diced small
  • 1 c
    green pepper, diced
  • 1 c
    red pepper, diced
  • 1 c
    sweet onion, diced
  • 8 clove
    garlic, minced
  • 4 can(s)
    (14.5 oz. each) italian-style stewed tomatoes, undrained & diced
  • 6 oz
    italian-style tomato paste
  • 2 Tbsp
    light brown sugar, packed
  • 2 Tbsp
    italian seasoning
  • 1/2 tsp
    red pepper flakes

How to Make Loaded Veggie Pasta Sauce- slow cooker


  1. In a large slow cooker, combine eggplant, peppers, onion, and garlic.
  2. Add undrained tomatoes, tomato paste, brown sugar, Italian seasoning, and red pepper; stir well.
  3. Cover and cook on low for 9-10 hours.
  4. Use half the sauce in the Double Loaded Veggie Lasagna (also listed on JAP.) The rest may be served over your choice of pasta.
  5. Nutritional Info for sauce only---
    76 calories per cup (Yep that's right!!)
    1.3g fat (0.2g saturated)
    2mg cholesterol
    26mg sodium
    15.9g carbs (4.5g dietary fiber 9.7g sugars)
    2.9g protein

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