Slow Cooker Spaghetti Sauce
A rich, deeply flavored homemade spaghetti sauce that simmers all day with almost zero effort. Makes a big batch of freezer-friendly sauce.
Servings: 16 servings*
Ingredients
- 2 (28 ounce) cans whole peeled San Marzano tomatoes
- 1 (6 ounce) can tomato paste
- 1 large sweet onion chopped
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- ½ tablespoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- handful fresh basil optional
- 1 sprig fresh thyme and/or oregano optional
Instructions
- Add all ingredients to the slow cooker. Use a spoon to crush the whole tomatoes and stir everything together.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Remove any fresh herb stems. Then blend to your desired consistency with an immersion blender, or leave it chunky.
- Before serving, taste and adjust seasonings.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
*Yield: about 8 cups sauce, 1 serving = ½ cup.
