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Easy Slow Cooker Tomato Sauce Recipe for Rich, Homemade Flavor

Easy Slow Cooker Tomato Sauce Recipe

A rich, comforting tomato sauce made with canned whole tomatoes, onion, garlic, olive oil, and Italian-inspired seasonings. The crockpot does most of the work while the flavors slowly meld.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 28-ounce cans Whole peeled tomatoes, preferably San Marzano-style
  • 1 medium Medium yellow onion, peeled and halved
  • 4 cloves Garlic cloves, peeled and lightly crushed
  • 1/4 cup Extra-virgin olive oil
Seasonings
  • 1 teaspoon, plus more to taste Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1 teaspoon Dried oregano
  • 1/4 teaspoon, optional Crushed red-pepper flakes
  • 6-8 or 1 fresh leaves or teaspoon dried Fresh basil leaves or dried basil
Optional Ingredient
  • 1 tablespoon Tomato paste

Method
 

Step-by-Step
  1. Add the whole peeled tomatoes, halved onion, crushed garlic, olive oil, kosher salt, black pepper, dried oregano, crushed red-pepper flakes if using, and tomato paste if using to a 5- to 6-quart slow cooker.
  2. Break up the tomatoes lightly with a spoon, leaving some pieces intact. Keep the onion in large pieces so it will be easy to remove after cooking.
  3. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the onion and garlic are very soft and the sauce has thickened.
  4. Remove the onion and any basil stems. Blend the sauce with an immersion blender until smooth, or blend only part of it for a pleasantly chunky texture.
  5. Taste and adjust the salt and seasonings. Stir in the fresh basil near the end of cooking or immediately before serving, then spoon over pasta or use in your favorite recipe.

Notes

Do not add broth, wine, or extra water because slow cookers allow very little evaporation. For deeper flavor, sauté the onion and garlic in the olive oil before adding them to the slow cooker. If the tomatoes taste acidic after cooking, add 1/2–1 teaspoon sugar and taste again. Refrigerate for up to 4 days or freeze in sealed containers for about 3 months.