Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on Time
30 Mins
Total Time
9 Hours
Serves 12 (serving size: about 1/2 cup)

Freeze marinara for up to 3 months.


How to Make It

Step 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.

Step 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.

Ratings & Reviews


September 01, 2015
Very good. Reduced red pepper and salt. prep time was longer.

cgbrennan's Review

March 02, 2015
This is by far the best sauce that I have not only ever made, but have ever tasted as well. I followed the recipe to the letter; yes, the tomatoes are quite time consuming, but peeling and seeding them are a must. I enlisted the help of my husband and it all took less than twice the time, even though we doubled the recipe. The scent throughout the house was intoxicating and the flavors and textures were outstanding. Well worth a Saturday afternoon adventure.

KATORA's Review

January 02, 2014
This is a tomato sauce, not a Marinara sauce, which is meant to be a quick 20 minute sauce. Several of the ingredients are only in tomato sauce, not a true Marinara.

bjane1's Review

October 06, 2013
Very good sauce. I agree though, it takes quite a bit longer than 30 minutes...and I didn't bother to peel the tomatoes. Served it over spaghetti squash and made the Shrimp Vindallo dish. Love having extra sauce to use in a variety of dishes.

Belladonna714's Review

September 24, 2013
This was easy & delicious. Most importantly this freezes great!! The only thing I changed was, I used some fresh roasted garlic I had in the fridge. I would recommend this to others if possible, as it added a slightly sweet element to the sauce.

22Janet's Review

September 14, 2013
I'm sure it would be so so delicious if it wasn't tooooo spicy (for my taste). Next time I'll leave out the crushed red pepper, clearly that was the culprit. I added (based upon the research I did online) two cans of diced tomatoes, more tomato paste and some sugar and cooked it on low another 5 hours but it was still too spicy (for me). I'm going to try adding a little half and half to neutralize it. husband thinks it's fine but he doesn't mind it spicy; if I can't fix it he's got a huge amount of sauce to eat!! LOL

EFallat's Review

June 02, 2013
Made this sauce yesterday and just tasting it was so good. I haven't cooked with it yet, but I can't wait to try it with some spaghetti squash and turkey sausage. I love the fact that I am not feeding my family a pasta sauce full of preservatives and sugar; but yet one full of fresh vegetables. Will definitely add it to my repertoire of recipes.

NatWrites's Review

February 08, 2013
Love this sauce! And big hit with family. It makes a lot. A very versatile sauce and so much thicker and tastier than jar sauce. To save time, I used canned tomatoes (3 large cans), and to please my more finicky eaters, I blended most of the sauce so it was smoother.

peachesandcake's Review

January 27, 2013
Great taste. Might even achieve an even greater depth of flavor by adding chopped mushrooms and red and green bell peppers into the mix, as well as a bay leaf while simmering. I'd scale down on the salt and just add it to taste. Great base recipe.

MrsDana's Review

January 22, 2013
Overall a very delicious marinara. I like the combination of chunky and smooth. Very versatile.