The taste of homemade marinara sauce can never be replaced by a jar sauce. Not only does homemade marinara sauce taste so much better, but I’m able to control the quality of the ingredients and amount of salt in the recipe. Jar sauces (even high quality and organic brands) often contain way too much salt.
It does take time to make a homemade pasta sauce, so I choose to make large batches of sauce, in a slow cooker and freeze in portion sizes. I find 3 cup portions are the most useful since many recipes call for a jar of pasta sauce (equaling 3 cups). Marinara sauce is so versatile in the typical American diet. I know my family frequently enjoys a wide variety of Italian dishes. I hope you enjoy this slow cooker marinara sauce in your family’s favorite dishes, just like we do.
- 2 tablespoons olive oil
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 2 medium onions, chopped
- 6-7 cloves garlic, minced
- 6-7 cloves garlic, minced
- 4 tablespoons oregano
- 4 tablespoons oregano
- 2 cups chicken broth (can substitute vegetable broth or water)
- 2 cups chicken broth (can substitute vegetable broth or water)
- 4 (28 ounce) cans whole tomatoes
- 4 (28 ounce) cans whole tomatoes
- 4 (15 ounce) cans tomato sauce
- 4 (15 ounce) cans tomato sauce
- 3 (6 ounce) cans tomato paste
- 3 (6 ounce) cans tomato paste
- 5 bay leaves
- 5 bay leaves
- Salt and pepper to taste
- Heat olive oil in a large skillet over medium heat, add onions and saute until translucent, about 10 minutes.
- Add garlic and cook an additional 5 minutes.
- Add tomato paste, oregano and broth or water; cook an additional 30 minutes.
- While the onion mixture is cooking, place whole tomatoes in your slow cooker, crushing tomatoes with back of wooden spoon. Add cans of tomato sauce and bay leaves to slow cooker.
- Once onion mixture is ready, add to slow cooker and stir to combine.
- Cook on high for 7-8 hours.
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