Crockpot Spaghetti Sauce
With canned tomatoes and pantry staples, this recipe for slow cooker spaghetti sauce has all the comfort of a slow-simmered Sunday sauce, yet it is completely hands-off.
Servings: 12
Ingredients
- 28 oz crushed tomatoes
- 6 oz tomato paste
- 1¾ cups water or vegetable broth
- 2 tablespoons olive oil or unsalted butter
- 3 tablespoons dried parsley
- 1 tablespoon dried oregano
- 2 teaspoons dried basil
- 1 teaspoon dried rosemary leaves
- 1 teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes optional, or more to taste
- 2 dried bay leaves
- 5 cloves garlic peeled and smashed
- 2 tablespoons honey or granulated sugar
Instructions
- In the base of the slow cooker combine, 28 oz crushed tomatoes, 6 oz tomato paste, 1¾ cups water, 2 tablespoons olive oil, 3 tablespoons dried parsley, 1 tablespoon dried oregano, 2 teaspoons dried basil, 1 teaspoon dried rosemary leaves, 1 teaspoon kosher salt, ¼ teaspoon crushed red pepper flakes, 2 dried bay leaves, 5 cloves garlic, and 2 tablespoons honey. Stir well to incorporate.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours. Remove the garlic and bay leaves and use as desired.
Video
Notes
Crushed Tomatoes: For a smoother consistency, swap out the crushed tomatoes for tomato puree or tomato passata. Regardless of the variety, look for one with simple ingredients (100% vine ripened tomatoes and possibly salt) for the purest flavor.
Add Meat: Add up to 1 pound of cooked and crumbled sausage or ground beef prior to slow cooker. OR 4-6 links of uncooked Italian sausage.
Liquid: If using stock or broth in place of water, decrease the salt to just ½ teaspoon. You can also replace up to ½ cup of the water with a dry red wine for added depth.
Honey: Omit for a sugar-free sauce. Or swap out honey for white or brown sugar.
Add Veggies: Stir in ½ cup pureed carrot, sweet potato puree, or canned pumpkin puree. Omit the honey, as the purees work to naturally sweeten the sauce.
Storage: Let cool, transfer to airtight or freezer-safe containers and store in the fridge for up to 5 days or freeze for up to 3 months in the freezer. Defrost overnight in the refrigerator before using.
Stovetop Instructions: Increase the water to 2¼ cups, then combine ingredients in a heavy-duty stockpan. Bring to a simmer over medium-low heat, cover, and lower heat to low. Simmer for 3-5 hours, stirring every 10-15 minutes. Remove garlic cloves and bay leaves and serve as desired.
Serving size is approximately ½ cup.
Nutrition
Calories: 51kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Sodium: 362mg | Potassium: 242mg | Fiber: 1g | Sugar: 5g | Vitamin A: 385IU | Vitamin C: 6.4mg | Calcium: 22mg | Iron: 1mg
