Store-bought pasta sauce just can't compare to homemade marinara--and the slow cooker makes marinara from scratch much easier. This fresh tomato recipe was developed to preserve the summer bounty from your garden or farmers' market; it freezes well for up to 6 months so you can pull out pasta or pizza sauce anytime. Keeping the skins on makes it even easier, plus they contain pectin, which helps thicken the sauce. Source: EatingWell Magazine, September 2020



Ingredient Checklist


Instructions Checklist
  • Cut tomatoes in half crosswise. Gently squeeze out the seeds and discard (don't worry if you don't get them all). Mix onion, oil, tomato paste, garlic, oregano, vinegar, sugar and 1 teaspoon salt in a 6-quart or larger slow cooker. Place the tomatoes on top.

  • Cover and cook for 2 hours on High or 4 hours on Low.

  • Puree with an immersion blender or in a regular blender in batches until chunky. (Use caution when pureeing hot liquids.) Placing the lid askew, cook until thickened, about 3 hours more on High or 6 hours more on Low.

  • Season with the remaining 1/2 teaspoon salt and pepper (or crushed red pepper) to taste. Puree further, if desired. Serve hot or let cool completely before refrigerating for up to 5 days or freezing for up to 6 months.


To make ahead: Refrigerate for up to 5 days or freeze for up to 6 months.

Equipment: 6-qt. or larger slow cooker

Nutrition Facts

82 calories; total fat 3.7g 6% DV; saturated fat 0.5g; cholesterolmg; sodium 232mg 9% DV; potassium 448mg 13% DV; carbohydrates 10.3g 3% DV; fiber 2.5g 10% DV; sugar 7g; protein 1.7g 3% DV; exchange other carbs 1; vitamin a iu 1241IU; vitamin c 21mg; folate 24mcg; calcium 21mg; iron 1mg; magnesium 17mg; added sugar 1g.