Slow Cooker Marinara

Looking forward to the Fall weather and busting out that slow cooker again?

I am so over the 100+ degree weather we’ve been having here in Cali. It’s September for goodness sake.

This recipe is awesome. It comes straight out of my Slow Cooker Movement that helps bring sanity and peace back to your kitchen – while getting good, healthy food on the table fast. Check it out!

And you can always add in a half a pound of cooked ground meat if you want to up the level of protein. I’d recommend to double or triple this recipe then freeze the leftovers in 1-2 cup servings.


Serves 4-6

Prep time 5 minutes

Cook time


  • 2 28-ounce cans crushed tomatoes
  • 1 6-ounce can tomato paste
  • 1 carrot, scrubbed and grated
  • 3 cloves garlic, finely chopped
  • 1⁄2 onion, chopped or grated
  • 1 teaspoon salt
  • 1⁄2 teaspoon pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 pinch of red pepper flakes, to taste
  • 1 teaspoon honey or pure maple syrup, if needed
  • 1⁄4 cup chopped fresh basil or parsley, for topping (optional)


  1. Add all ingredients except fresh basil, stir, cover and cook on low heat for 7 to 8 hours, or on high for 3 to 4 hours.
  2. When sauce is done, either leave chunky or carefully ladle into a blender and puree until smooth. You can also use a handheld immersion blender and puree directly in the slow cooker pot.
  3. Taste and add additional salt and pepper, if needed.
  4. Sprinkle sauce with fresh basil or parsley. Enjoy!

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1 comment

  • back to school lunches - Rockin' Moms Kitchen

    […] Marinara and ?? — Leftover marinara is the bomb the next day and makes for a ridiculously easy lunch. Stir together warmed sauce with leftover noodles (rice, grain, grain-free, zoodles), on top of meatballs or on spaghetti tacos and serve in a thermos to keep warm. […]

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