I was searching for a new tomato-based sauce that I could use on (whole or ground) Italian sausage sandwiches. It was a cold day, so I wanted something that would cook all day, making the house smell great. I like that. Eight or so hours of great smells, culminating in a fantastic sandwich topped with slow cooker marinara sauce.
This slow cooker marinara sauce is a great all-around marinara sauce. Double the recipe and keep some in the freezer. It’s great to have on hand for those nights when you need a simple meal. Great on pasta, sandwiches, pizza, you name it.
Add a bit of dried red pepper flake for a little kick, if you want.
Slow Cooker Marinara Sauce
- 2 28 ounce cans crushed tomatoes
- 1 6 ounce can tomato paste
- 1 medium yellow onion chopped
- 1/2 tablespoon minced garlic
- 2 whole bay leaves
- 1 tablespoon dried basil
- 1/2 tablespoon dried oregano
- 1 tablespoon brown sugar
- 1 tablespoon balsamic vinegar
- Kosher salt and freshly ground black pepper to taste
- Add all ingredients to your slow cooker set to low heat.
- Stir and cook 8 hours, stirring every hour or so.
- If the mixture gets too thick add a little water and stir.
- Remove the bay leaves before using.