Classic marinara sauce for the slow cooker

Lynnda Cloutier


A rich and full-bodied marinara sauce usually takes a couple of hours of stovetop simmering. This recipe makes enough to sauce 3 pounds of pasta.Source unknown

★★★★★ 1 vote


2 tbsp. olive oil
two onions, minced
six garlic cloves minced
2 tablespoons tomato paste
2 tablespoons minced fresh oregano or 2 teaspoons dried
two anchovy fillets, rinsed and minced
pinch of red pepper flakes
1 cup dry red wine
one can crushed tomatoes, 28 ounces
one can diced tomatoes, drained, 28 ounces
one can 28 ounces tomato sauce
2 tablespoon soy sauce
1/2 cup minced fresh basil
2 teaspoons sugar, plus extra as needed
salt and pepper


1heat oil in a 12 inch skillet over medium-high heat until shimmering. Add onions, garlic, tomato paste, oregano, anchovies, and red pepper flakes and cook until onions are softened and lightly browned, 8-10 minutes. Stir in wine, scraping up any browned bits, and simmer until thickened, about five minutes; transfer to slow cooker.
Stir crushed tomatoes, diced tomatoes, tomato sauce, and soy sauce into slow cooker. Cover and cook until sauce is deeply flavored, 9 to 11 on low or 5 -- 7 hours on high.
2Before serving, stir in basil and sugar and season with salt, pepper and additional sugar to taste.

About this Recipe

Course/Dish: Other Sauces