Slow-Cooker Marinara

Photo: Johnny Autry; Styling: Mary Clayton Carl

Freeze marinara for up to 3 months.


This recipe goes with Marinara Poached Eggs, Mussels Marinara, Braised Lamb Shanks, Italian Tomato Soup, Shrimp Vindaloo, Sausage Pizza

Yield: Serves 12 (serving size: about 1/2 cup)
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 30 Minutes
Total: 9 Hours

Nutritional Information

Amount per serving
  • Calories: 104
  • Fat: 3.9g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 2.8g
  • Carbohydrate: 14.7g
  • Fiber: 3.7g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 319mg
  • Calcium: 51mg


  • 3 tablespoons extra-virgin olive oil
  • 3 cups chopped onion
  • 3/4 cup diced carrot
  • 1/2 cup diced celery
  • 1/4 cup minced garlic
  • 3 tablespoons chopped fresh oregano
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons unsalted tomato paste
  • 1/2 cup dry red wine (such as cabernet sauvignon)
  • 5 1/2 pounds plum tomatoes, peeled and chopped
  • 3/4 cup chopped fresh basil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper


  1. 1. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion and next 5 ingredients (through red pepper); sauté 8 minutes. Add tomato paste; cook 2 minutes, stirring frequently. Add wine; cook 2 minutes or until liquid almost evaporates.
  2. 2. Combine vegetable mixture and tomatoes in an electric slow cooker. Cover and cook on LOW for 8 hours. Place 3 cups tomato mixture in a blender. Remove center piece of blender lid; secure lid on blender. Place a clean towel over opening in blender lid. Blend until smooth. Return tomato mixture to slow cooker. Add basil, salt, and black pepper. Cook, uncovered, on HIGH 30 minutes.
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