Fresh Tomato Sauce in the Slow Cooker

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.

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!

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.

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.

Tips and Tricks

• There is no need to peel or cut the tomatoes into small pieces since once it’s cooked down it gets pureed into a smooth sauce.
• If you are able to shop at a farmer’s market I would suggest buying the tomatoes there. They’re going to be fresher and more flavorful than grocery store tomatoes.
• The sauce can be frozen for up to 6 months. I suggest freezing it in 1 to 2 cup portions. That way you only have to thaw as much as you need.

Ingredients Needed to Make Fresh Tomato Sauce

Full instructions can be found below in the recipe card

• Fresh tomatoes – Farmer’s market tomatoes are recommended because of their extra freshness and flavor, but you can use grocery store tomatoes as well.
• Onion – I prefer red onions, but yellow or white onions would work as well.
• Fresh garlic – I prefer the flavor of fresh over garlic powder in this recipe.
• Dry red wine – This will add depth to the flavor of the sauce.
• Olive oil – I recommend this rather than vegetable oil because of the flavor it imparts in the sauce.
• Balsamic vinegar – This adds more depth to the flavor and a little “something-something”.
• Dried Italian seasoning
• Red Pepper Flakes – This is optional, but it does add a nice little kick to the sauce.
• Fresh basil leaves – Fresh is a must, trust me.
• Fresh parsley – This will add brightness to the flavor of the sauce.

How to Make Fresh Tomato Sauce

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

Recipes That Can Use Fresh Tomato Sauce

• Sicilian Meatloaf
• Easy Traditional Lasagna
• Crispy Baked Eggplant Slices