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Fresh Tomato Sauce in the Slow Cooker

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I love to make tomato sauce in large quantities.  It’s just as easy to make a large batch as it is to make a small batch and it freezes beautifully.

Finished tomato sauce served over rigatoni. 

It’s great to have on hand when you need a quick meal and equally great when you’re making a more complicated dish, like lasagna, because it’s one less step for you.

I’ve got a number of tomato sauces that I like to make, like this San Marzano Pasta Sauce, but this is the first time I’ve made tomato sauce in the slow cooker.  I have to say, it was so easy and it tastes amazing!  

Decorative photo of tomatoes and fresh herbs

The sauce has a lovely deep tomato flavor and depending on how much red pepper flakes you add, it also has a nice little spicy kick.  It gets pureed at the end, so nothing needs more than a quick rough chop and then you let the slow cooker do all the work for you.

Ingredients in the slow cooker prior to cooking

Refrigerate for up to 1 week or freeze for up to 6 months.

 Your kitchen will have an amazing aroma and when it’s done, you’ll have about 3 quarts of sauce ready for pasta, chicken parm, lasagna or whatever you happen to be making that needs sauce.

Finished sauce in a serving bowl with basil for garnish.  


Yield: 12 servings

Fresh Tomato Sauce in the Slow Cooker

Fresh Tomato Sauce in the Slow Cooker

This slow cooker tomato sauce is so easy and delicious. Plus it's agreat way to use summer's fresh tomatoes.

Prep Time 20 minutes
Cook Time 7 hours
Additional Time 10 minutes
Total Time 7 hours 30 minutes


  • 7 lbs fresh tomatoes
  • 1 large onion
  • 8 cloves garlic crushed and peeled
  • 1 cup dry red wine
  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp dried Italian seasoning
  • 3/4 cup torn basil leave, divided
  • 1/2 cup chopped parsley


  1. Roughly chop the tomatoes and onions.
  2. Add all ingredients to slow cooker, EXCEPT for 1/2 cup torn basil and 1/4 cup chopped parsley.
  3. Stir until ingredients are well combined,
  4. Cook on high for 7-8 hours, until tomatoes are very soft and breaking down.
  5. Puree sauce with an immersion blender, if you have one. Otherwise, puree in batches in a blender of food processor.
  6. Stir in remaining basil and parsley.
  7. Refrigerate for up to 1 week or freeze for up to 6 months.


  • If the sauce is not as thick as you'd like it, add cornstarch that's been mixed with a little water, 1 tbsp at a time, until it starts to thicken.
  • I like to freeze the sauce in 2 and 4 cup containers

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 120Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 18mgCarbohydrates: 14gFiber: 4gSugar: 8gProtein: 3g










Fresh Tomato Sauce in the Slow Cooker

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Mary Sue

Friday 4th of November 2022

How many cups of chopped tomatoes does 7 lb make? I don't have any way to weigh them.


Sunday 23rd of October 2022

I add the cornstarch to make a little thicker still seen to watery


Tuesday 11th of October 2022

I’m going to try this today, if I don’t have fresh herbs could I use dried?

Denise B

Sunday 18th of September 2022

I can’t wait to try this..can I substitute red wine? Hate to buy a whole bottle for a cup , but will if it’s the best way. Thanks!


Monday 19th of September 2022

@Denise B, You can omit the red wine and the sauce will turn out perfectly fine.



Sunday 4th of September 2022

The recipe says 2 Tblsp of balsamic vinegar twice. Is it 4 T or just 2T ?


Monday 19th of September 2022

@Renee, It is just 2 TBSP balsamic. I've corrected it in the recipe card.


Denise B

Sunday 18th of September 2022

@Renee, I wondered the same thing?

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