Crockpot Spaghetti Marinara Sauce Recipe
Tomato sauce made in the slow cooker is easy and takes no guesswork - it cooks all day and you don't even have to think about it!
Servings: 10 cups
Cost: $8
Ingredients
- 1 stalk celery
- 1 medium yellow onion peeled
- 1 medium carrot peeled
- 4 cloves garlic peeled
- 2 28 ounce cans crushed tomatoes
- 6 ounces tomato paste
- 2 cups chicken stock or water
- 2 tablespoons honey
- 2 bay leaves
- 1 teaspoon Kosher salt
- ½ teaspoon ground pepper
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes
Instructions
- Place celery, onion, carrot, and garlic in a food processor and chop until fine. Heat 1 tablespoon olive oil in a small skillet over medium heat and cook the vegetables for about 5 minutes, or until tender. Remove from heat and place in a 5-7 quart crockpot insert.
- Add the crushed tomatoes, tomato paste, chicken stock or water, honey, and all spices to the crockpot insert. Stir to combine. Cover and cook on low heat 8-10 hours.
- Before serving, taste and add additional salt or pepper as desired.
- Store in refrigerator for up to 3 days or freeze for up to one month.
Video
Notes
Brown sugar, granulated sugar, or agave can be substituted for the honey.
Nutrition
Serving: 1/16th recipe | Calories: 53kcal | Carbohydrates: 12g | Protein: 3g | Sodium: 142mg | Fiber: 3g | Sugar: 8g
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