Name: No-Peel Slow-Cooker Marinara Sauce
Prep time: 25 min
Total time: 630 min
Ingredients: 6 pounds tomatoes; 2 cups chopped onion; 0.25 cup extra-virgin olive oil; 1 (6 ounce) can tomato paste; 3 tablespoons finely chopped garlic; 2 tablespoons finely chopped fresh oregano; 2 tablespoons balsamic vinegar; 4 teaspoons granulated sugar; 1.5 teaspoons salt, divided; 1 teaspoon Ground pepper or crushed red pepper to taste

No-Peel Slow-Cooker Marinara Sauce

4.7

(3)

3 Reviews

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.

Carolyn Malcoun

Updated on August 8, 2020

Prep Time:

25 mins

Additional Time:

10 hrs 5 mins

Total Time:

10 hrs 30 mins

Servings:

Yield:

9 cups

Nutrition Profile:

Dairy-Free Egg Free Gluten-Free Healthy Immunity Low Added Sugars Low Carbohydrate Low Fat Low-Calorie Soy-Free Vegan Vegetarian

Jump to Nutrition Facts

Ingredients

6 pounds tomatoes
2 cups chopped onion
¼ cup extra-virgin olive oil
1 (6 ounce) can tomato paste
3 tablespoons finely chopped garlic
2 tablespoons finely chopped fresh oregano
2 tablespoons balsamic vinegar
4 teaspoons granulated sugar
1 ½ teaspoons salt, divided
1 teaspoon Ground pepper or crushed red pepper to taste

Directions

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.

Tips

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 (per serving)

82	Calories
4g	Fat
10g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 18
Calories 82
% Daily Value *
Total Carbohydrate 10g	4%
Dietary Fiber 3g	9%
Total Sugars 7g
Added Sugars 1g	2%
Protein 2g	3%
Total Fat 4g	5%
Saturated Fat 1g	3%
Vitamin A 1241IU	25%
Vitamin C 21mg	23%
Folate 24mcg	6%
Sodium 232mg	10%
Calcium 21mg	2%
Iron 1mg	4%
Magnesium 18mg	4%
Potassium 448mg	10%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.