If you make this crock pot marinara sauce, I’m almost positive that you’ll never buy a jar of sauce ever again, if you have a choice in the matter. It’s free of any added sugars or oils, which makes it extremely calorie and weight watchers friendly.
It’s huge on flavor! Nothing against anyone who uses a jar of sauce, I used jarred sauces of all different varieties for years and years. I never even thought making homemade sauce was a thing that normal people did until I did a Whole 30 Challenge two years ago.
Now jarred sauces are a thing of the past in this house. I made this into a bulk freezer recipe because like most people, I don’t have time to make a fresh pot of sauce every single time I need some.
I simply measure out about two cups into quart freezer bags, squeeze out as much air as possible, lay them flat, and stack them in the freezer. This recipe makes about 5 freezer bags with 2 cups of sauce in each bag.
If you like your sauce chunky, blend it less.
However, I like it to be more smooth, so it goes a little farther and is a little more versatile. So I either run it through a blender, or use the immersion blender when it’s fairly cool.
I use this in almost all recipes that require a sauce, and also for pizzas! Since it’s really just tomatoes and spices, It’s ZERO smart points for as much as you want!
ENJOY!
Slow Cooker Marinara Sauce
A freezer friendly, delicious slow cooked marinara sauce with spices and herbs.
Ingredients
- 3 cans 28 oz crushed tomatoes preferably a higher quality brand. I use Cento (big yellow can) (you may also use diced or whole tomatoes even tomato sauce if that's all you can find- drain extra liquid if using diced/whole tomatoes)
- 2 14.5 oz cans fire roasted diced tomatoes drained
- 8 garlic cloves minced
- 1 yellow large onion diced
- 2 tbsp dried oregano
- 2 tbsp dried basil
- 1/4 tsp red pepper flakes more or less depending on the level of spice you’d like
- 1-½ tsp kosher salt
- 1 teaspoon pepper
Instructions
Stir all of your ingredients in a 6 quart slow cooker. Cook on low for 8-10 hours to really get all of those lovely flavors to mingle and fall in love with each other.
Salt and Pepper to taste when finished.
For smoother sauce: use an immersion hand blender, or put in a blender. Blend on low until desired consistency.
For thicker sauce: tilt the lid off of the crockpot and cook on high for about 30-60 minutes. This will reduce the sauce some so that it's thicker. Depending on the canned tomatoes sometimes the sauce can be a bit more "water-y".
*If using a blender make sure the sauce is cool or blend in small batches*
Freezing instructions: Let cool completely. I usually add about 2 cups to each freezer bag, press as much air out as possible, close the bag, and then stack on top of eachother in the freezer to save space.
Recipe Notes
Makes about 10 cups of sauce.
WW Green/Blue/Purple Plan: 0 Points (any amount)
60 calories for about 1/2 cup of sauce
Note: Not very often, but every once and awhile I get a comment/email saying that this sauce is bitter. Now this may just be your taste buds, but it can also be the quality of the canned tomatoes that were bought. If this happens, you can add a little sugar (which could add points) or some zero calorie sweetener to offset the “bitter” taste. I like to use either Swerve or Whole Earth Sweetener, but use whichever one you enjoy. I would start with just a couple teaspoons then taste and adjust with salt and pepper as well.
This became a staple in our house well over a year agoāI use it for everything from pizza to hearts of Palm spaghetti to lasagna. Love how delicious this is and the fact itās zero points! Great recipe!
The best pasta sauce out there. I use Muir Glen organic tomatoes and it makes this recipe 10x better than it already is. Absolutely delicious!
On my fourth time making this recipe I finally listened and bought the higher quality tomatoes and it was a game changer!! It was great before but amazing this time!! We keep this stocked in the freezer in 1 cup pouches and seems like we’re taking one out every week!!
Delicious
LOVED this sauce. My little tweak was adding about 10 mini peppers to it. I used my immersion blender for a nice smooth sauce. Froze extremely well and it’s now time to make a new batch!
I love this marinara sauce! The only thing I do different is add a packet of splenda…it’s my guilty pleasure. I make this about once a month!
This is my favorite marinara sauce ever! Do you know how many servings this makes?
It makes 10 cups.
I make this a lot! It is my favorite pasta sauce! Thank you so much!
I made this today for the first time. I admit I was skeptical, but as the day progressed, so did the wonderful smells emanating from my crock pot. We made pizza with the sauce tonight with turkey pepperoni and it was amazing! Tomorrow I plan to use some of the sauce for chicken lasagne. I will use my sealer bags and freeze the rest in two-cup bags. This is a total winner!
Hello! Iām making this for the 4th time. I love this sauce and this has become the only marinara sauce I use. I cook a batch and then freeze and use for pasta, pizza and calzones. (2 ingredient dough). Love that it is zero points Iām lifetime, so all about maintaining and staying healthy. . I have served it for guests and they really like too. I have done in Instapot and crockpot. The crockpot is better, so will be doing that from now on. Thank you for this great recipe.
Has anyone added olives to this recipe? Trying to decide how much to add. I’m using canned black olives, sliced. Cant wait to try this recipe!
Thanks!
I haven’t tried adding olives, but I do love olives in a pasta toss so i bet it would be good!
Ooo I bet kalamata olives would be amazing in it
This is by far the most AMAZING sauce I have ever made or tasted! It has become a staple in our home! I use it on pizza, chicken and baked fish recipes! It is so versatile and YUMMY! Thanks SO much for sharing!
Hi! I love this sauce! I recently switched over from WW to counting macros. I see that you calculated 60 cal per 1/2 cup using my fitness pal. Do you have the breakdown for protein, carbs and fat also? Or can you share how many 1/2 cup servings this yields so I can do that myself? Thanks so much!! Huge fan of your site!
Seeing as itās November I donāt know if this is still relevant but it yields 20 servings or makes 10 cups.
If Iām on the Green plan. Is this still 0 points?
Hi:) I was so excited for this to be a zero point sauce but all my tomatoes are scanning at 1 point per serving. Idk if its because its aldi brand or what’s happening. Even when I type it in myself it says 1 point per 1/2 cup. Also i was wondering how many servings this is?
As long as there’s no sugar/oil in the ingredients then it’s zero points. If you scan a bag of apples it would also have points because the scanner goes off of nutritional info
I haven’t bought marinara from the store in a few years since trying this recipe! I love canning it so I always have some on hand. I used it on spaghetti and for pizza!! Delicious!!!!
Yay!! I’m so glad to hear. This sauce really is a game changer! I need to can some!
***** 5 stars FOR SURE!!! I’m a WW lifetime member & just recently stumbled across this recipe. I’ve made this twice now & love it. My question is, do you know how much sodium it has?
I’m so happy you enjoy this! I don’t know the sodium content, sorry!
How long is this good in the refrigerator? I usually put all but one in the freezer and use it for pizza so I was curious to know at what point it goes bad?
I personally only leave it in the fridge for a week before freezing leftovers, but MANY people have told me they leave it in for a month.
What would you add if it tastes bitter (acid)? I did use the yellow can tomatoes.
You can try adding a little stevia
My mom used to add a little bit of finely shredded carrot into her pasta sauce as she was simmering it. The carrot adds a little bit of sweetness to the sauce without tasting like carrot. I canāt see why that wouldnāt work here. Iām going to try it this weekend.
I have always added a finely grated carrot and it works perfectly! It counters any acidity from the tomatoes and adds a subtle sweetness. Your sauce WILL NOTtaste like carrots and you wonāt even know itās there. It breaks down in the crockpot and disappears.
Love this, so easy, and freezes great. I will be making this a lot.
This sauce is delicious!! I made it for the first time last night, cooked for 5 hours on high since I got a later start to the store. I cooked sides of meatballs and sausage for those that can’t do without, but the sauce was really the hit! Thank you! š
I’m so happy you enjoy it!!
I have made this countless times! I will never ever ever buy jarred sauce again!
Do you recommend peeling fresh tomatoes first? Do I still need 113 oz?
So we are just getting all our fresh tomatoes coming in. Can you use just fresh tomatoes & how many & how to prep (skin or no skin…) any adjustment in directions?
Hi Deb! I’ve seen lots of people make it with fresh tomatoes and enjoy it with no subs.
can i make this in a pressure cooker – like a insta pot?
Hey Mark! You totally can. I personally didn’t feel like it tasted the same as slow cooking all day long, BUT I’ve seen many people make it in the IP and enjoy it just as much. You can do it for manual high pressure for 15 minutes with a natural release. Hope you enjoy!
I haven’t tried this yet, but I like chunky style sauce. I was thinking about adding a green bell pepper and some yellow and zucchini squash. Has anyone else tried that? And, instead of freezing it, was thinking about canning it in jars. How would I go about doing that? It’s been years since I canned anything.
I’ve added peppers and carrots to this before for a veggie heavy sauce.
Melinda, I too would like to can the prepared sauce instead of putting in bags in the freezer do to space limitations. I do have a food saver which works great but doesn’t help with needing freezer space. Deer season is coming. Looking here to see if anyone had posted they canned it in whether hot water bath or pressure canned. MAYBE one of us will get a reply. Will update if I find a answer.
I’m sorry I don’t have any canning instructions for this. I’ve never attempted to can this before, but will be trying soon and using these canning instructions with my slow cooker recipe. I hope this helps. Will update post when I try it out.
I tried reading through the comments and I’m not a great cook (yet!) but how would you modify the recipe for a 4-court crock pot?
Hi in your recipe it says crushed tomatoes but the picture shows whole. What is best?
Either one totally works the same! I just had whole on hand that time. Same result because you blend it at the end anyway.
Hi i have to convert the oz to grams, but it seems to me i’m getting it wrong. Because when i convert it to grams the amount is just so small. I think i can make just a little bit of marinara sauce. So is it really 3 oz crushed tomatoes?
No, when a recipe reads as:
3- 28 oz cans crushed tomatoes
It means a total of 3 28oz cans or 84oz in total.
2- 14.5 oz cans diced tomatoes
Would be 2 14.5oz cans or a total of 29oz.
Hope this helps, have a wonderful day!!
Itās 3 x 28oz cans/tins
Looks like it says 3 28 oz cans. So itās really 84 oz.
Itās 3 cans. Each can is 28 ounces.
I can my own tomatoes and they have more juice than store bought tomatoes. Should I drain off some of the juice?
Hey Shelia, I would definitely drain off a bit of the juice. You could do it before or after cooking really.
Can I add 99% ground lean turkey and cook entire time in crock pot and freeze and then just cook pasta noodles and top to make spaghetti and still have it be 0 points?
Yep!
I like the idea of adding turkey. Do I need to cook the turkey first or can I just add it raw from the beginning? Thanks.
Hello,
I just had a few questions. Is there a certain type of crushed tomatoes you are supposed to get? For some reason my WW app says that the crushed tomatoes are 29 points.
Hey CJ! That sounds like a glitch of some sort. As long as the tomatoes ingredients are just tomatoes and maybe salt. Then it’s zero points. Hope that helps!
CJ, I had the same issue and then I realized that not all crushed tomatoes are created the same since some have oil and sugar added. Keep checking and you will find a brand that is zero points. I bought Walmartās no name brand. Good luck, Deborah
I have a small crock pot (2 qt) and Iām not a super experienced cook. I was wondering if just halving the recipe would be ok. Would I also need to half the time? Thanks so much! Iām excited to try this recipe.
This sauce is quite versatile! To cut some of the sourness/acidity of the sauce, I add carrots. I drag out my food processor to make quick work of the onions (and other weekly meal prep) so pulverizing 2-3 carrots is no big deal. Pre-WW, I would add a little sugar to tone down the harshness of marinara but carrots work almost as well. I also add a crushed up chicken bouillon cube or two if the flavor is a little flat or tin can-y. It really bumps the flavor and adds salt. Thank you for this recipe.
I love the idea of adding crushed up bouillon cubes! I always have a jar of “better than bouillon” in my fridge. I’ll definitely stir some in next batch. Thanks for that tip, Sharon! So happy you enjoy it!
Thanks for the tip on carrots as a sweetener. I wouldnāt have thought of that. In the past Iāve used sugar, honey or maple syrup. At these quantities a little sugar would barely register but Iāll try carrots first. I can see how bouillon, a splash of tamari or even a bit of red wine would add depth.
Can you do this in the crock pot but on high?
Yep that’ll be fine about 4-5 hours should do it
Hi Star,
Sorry I tried to look at all of the comments and questions before asking this so you didnāt have to repeat yourself. But can you cook it in the instant pot and if so what are your recommendations for time? Thank you Iām excited to try this recipe!
Hey Whitney! I just recently tried this in the instant pot and yes you can. It’s ten minutes on high pressure with a quick release, but that being said, it is not as good as the slow cooker method. I’m testing this out again soon for an Instant Pot method and will be adjusting some seasonings, but it just might be one of those things that doesn’t work as well with pressure cooking, not sure!
I just made your sauce a couple of days ago for a pizza since itās 0 points and spaghetti for the kids. My kids didnāt even notice it wasnāt jarred sauce and my husband loved the sauce. Heās already planning our next meal using the batches I have in the freezer. And thatās because heās a picky eater. I will definitely be making this again when I run out. I think I have found our new favorite marinara sauce. Thank you.
I made this but it came out kind of sour and bitter…no sweetness to it. Any suggestions?
(I used Trader Joe’s canned tomatoes)
Thank you!
It’s possible it was the tomatoes I’ve gotten that feedback only a couple of times over the years and unfortunately don’t have an answer as to what happened since it’s never happened to my batches and it’s only happened to a few. The one thing I can say is that when using Aldi brand tomatoes I didn’t like it as much and I know Trader Joes and Aldi are owned by the same company so maybe that could have something to do with it.
Thank you so much for responding! (I feel like I was acknowledged by a celebrity! š )
What is your favorite brand of tomatoes to use?
I do not have a slow cooker. Can this be made stove top? How long would I cook it and what level heat on electric stove?
Hi Judi! I would cook it on the stove top on low heat covered for about an hour and a half. That should be long enough for the flavors to really develop.
I love this sauce. And so does everyone that has try it. Thanks for the recipe. Please come out with some more.
What brand of tomatoes do you use?
When I started making this sauce I used whatever canned tomatoes I grabbed at the store, but over the years I’ve gravitated towards using higher quality canned tomatoes like the Cento brand (yellow can) they have whole peeled tomatoes and crushed tomatoes and I normally do either of those. If using the whole peeled tomatoes you’ll definitely need to blend the sauce once it has cooked or smash the tomatoes really well. The taste of the sauce really gets even better when using something high quality. The only brand I’ve really had a “problem” with is the Happy Harvest brand. I use it for other things, but for the sauce it seems to get a bit more watery.
Do you happen to know the 21 day fix container breakdown for this sauce?
sorry, I have no idea
tomato sauce is purple!
How long do you think this keeps in the fridge? Thanks…it’s delicious by the way!
I usually keep it in the fridge for up to 7 days, but I know people who keep it in there for 2-3 weeks.
The sauce was delicious but, it came out really watery. Should I have drained the tomatoes?
It could just be the tomatoes used. They might have contained a lot of water. You can blend it with the immersion blender and that should help
Could I substitute fresh tomatoes in this recipe?
Yep!
Can I cook it on high in a slow cooker? If so, for how long?
It’ll be fine. I’d do about 3-4 hours
This is incredible Iām picky about sauces and this stands up to my pickiness..
This is the best pasta sauce I have ever tasted, and so easy! I have been looking for a great homemade sauce recipe, and this is it. I followed the directions exactly, and it blew my family away! I can also see adjusting the spices to change the flavor, i.e., some brown sugar for a sweeter sauce, no red peppers for a milder sauce, green peppers for added vegetables, etc. I think the key is the crock pot! I didn’t freeze any of this first batch since we ate it up! Thank you! 5 stars!!!!
This is way better then any store bought stuff and for 0 points!!! Making another batch today
This is way better then any store bought stuff and for 0 points!!! Making another batch today
I made this over the weekend of crazy prepping and I love it! I have five quart freezer jars full stocked up! We already used one for pasta last night and my husband had two helpings! Thank you for your delicious and easy-to-follow recipes!
I made this over the weekend of crazy prepping and I love it! I have five quart freezer jars full stocked up! We already used one for pasta last night and my husband had two helpings! Thank you for your delicious and easy-to-follow recipes!
Can you please clarify the measurement abbreviations? Is tbs Teaspoons or Tablespoons? Typically Tablespoon is Tbsp. and teaspoon is tsp. But you have tsp listed for some of the ingredients like the garlic and red pepper flakes and tbs for the basil and oregano, I assumed it was a typo and means Tablespoon however 2 Tablespoons of oregano and basil seems like a LOT!
I never realized I didn’t type it out clearly. No one has ever said anything, whoops!
I think I always write tbs. I’ve never thought about it. haha
It’s tablespoon for everything except for salt, pepper, and red pepper flakes.
Garlic is actually 5 cloves (freshly minced) or 3 tablespoons already minced (like jar stuff from produce section)
two tablespoons is a lot for the oregano and basil, but it’s correct. You make a bunch’a sauce and it’s packed full of flavor. I hope ya enjoy & sorry bout the confusion!
Can you please clarify the measurement abbreviations? Is tbs Teaspoons or Tablespoons? Typically Tablespoon is Tbsp. and teaspoon is tsp. But you have tsp listed for some of the ingredients like the garlic and red pepper flakes and tbs for the basil and oregano, I assumed it was a typo and means Tablespoon however 2 Tablespoons of oregano and basil seems like a LOT!
I never realized I didn’t type it out clearly. No one has ever said anything, whoops!
I think I always write tbs. I’ve never thought about it. haha
It’s tablespoon for everything except for salt, pepper, and red pepper flakes.
Garlic is actually 5 cloves (freshly minced) or 3 tablespoons already minced (like jar stuff from produce section)
two tablespoons is a lot for the oregano and basil, but it’s correct. You make a bunch’a sauce and it’s packed full of flavor. I hope ya enjoy & sorry bout the confusion!
Iām not a big fan of chunky tomatoes and I donāt have a blender, could I use tomato sauce instead and would I use 5 cans or does that need to be modified?
It should be fine! I would use some crushed tomatoes (not chunky) as well because the tomato sauce alone might be REALLY smooth almost liquid-y?
Iām not a big fan of chunky tomatoes and I donāt have a blender, could I use tomato sauce instead and would I use 5 cans or does that need to be modified?
It should be fine! I would use some crushed tomatoes (not chunky) as well because the tomato sauce alone might be REALLY smooth almost liquid-y?
I bought red gold crushed tomatoes and they scanned at 1 point per serving and using 3 cans would be way too many points. What brand tomatoes do you use?
They are scanning most likely because there is natural sugars in them. If there isn’t sugar in the ingredients and it says just tomatoes, salt, spices even then it’s fine and they are actually zero points
I bought red gold crushed tomatoes and they scanned at 1 point per serving and using 3 cans would be way too many points. What brand tomatoes do you use?
They are scanning most likely because there is natural sugars in them. If there isn’t sugar in the ingredients and it says just tomatoes, salt, spices even then it’s fine and they are actually zero points
Do you use a specific brand of tomatoes in your sauce or salsa? There are so many options, so if you have found any that really make it great or others that you have decided against, please share. Thank you so much!
Do you use a specific brand of tomatoes in your sauce or salsa? There are so many options, so if you have found any that really make it great or others that you have decided against, please share. Thank you so much!
Star,
I made this Crockpot Marinara Sauce and loved it. I thought if it was that good why not make a Crockpot Enchilada Sauce. To make it I used the following:
1 large onion chopped
3 – 28 oz can crushed tomatoes
3 – 10.5oz. Rotel diced tomatoes with habaneros (for milder/less spicy use the one w/green chilies.)
1/2 cup Ortega Taco Seasoning Mix 40% Less Sodium (or your favorite Taco Seasoning Mix).
I put all of it in the crockpot and cooked on low for 8 hours then let it cool before bagging for the freezer for future use.
I tried figuring out the Smartpoints but math isn’t my strong point. Seasoning Mix is 2 tsp. per serving. I used 1/2 Cup seasoning mix divided by 2 tsp. There are 24 tsp in a 1/2 Cup. I’m thinking it’s 1-1.25Smartpoints per cup with 10 cups of sauce. I’ll need someone to figure it out for sure.
I’ll use it to simmer in Canned Chicken, Ground Beef and Ground Turkey in for more flavor for Tacos. Another could be a base for Chicken Tortilla or Taco Soups. Also as a topping/Ranchero type sauce for Beef Enchiladas.
What a kick butt idea, Mary!! It sounds delish! It’s probably something along the lines of 1 sp per cup
That’s what I calculated too. I’m using it this weekend for en Enchilada Sauce.
Star,
I made this Crockpot Marinara Sauce and loved it. I thought if it was that good why not make a Crockpot Enchilada Sauce. To make it I used the following:
1 large onion chopped
3 – 28 oz can crushed tomatoes
3 – 10.5oz. Rotel diced tomatoes with habaneros (for milder/less spicy use the one w/green chilies.)
1/2 cup Ortega Taco Seasoning Mix 40% Less Sodium (or your favorite Taco Seasoning Mix).
I put all of it in the crockpot and cooked on low for 8 hours then let it cool before bagging for the freezer for future use.
I tried figuring out the Smartpoints but math isn’t my strong point. Seasoning Mix is 2 tsp. per serving. I used 1/2 Cup seasoning mix divided by 2 tsp. There are 24 tsp in a 1/2 Cup. I’m thinking it’s 1-1.25Smartpoints per cup with 10 cups of sauce. I’ll need someone to figure it out for sure.
I’ll use it to simmer in Canned Chicken, Ground Beef and Ground Turkey in for more flavor for Tacos. Another could be a base for Chicken Tortilla or Taco Soups. Also as a topping/Ranchero type sauce for Beef Enchiladas.
What a kick butt idea, Mary!! It sounds delish! It’s probably something along the lines of 1 sp per cup
That’s what I calculated too. I’m using it this weekend for en Enchilada Sauce.
This is an easy and amazing recipe! You’re right, it is sooooooo flavourful & perfect for weight watchers. The house smells so amazing when it is cooking too. I will definitely be making this again. Loved it!
This is an easy and amazing recipe! You’re right, it is sooooooo flavourful & perfect for weight watchers. The house smells so amazing when it is cooking too. I will definitely be making this again. Loved it!
Love this recipe! I do freeze it and pull it down to the fridge as needed. Just wondering, do you happen to know how long itās good in the fridge for? Thanks!
Love this recipe! I do freeze it and pull it down to the fridge as needed. Just wondering, do you happen to know how long itās good in the fridge for? Thanks!
Hi! So excited to try this recipe, and I’m curious how many freezer bags you divide it into? Just so I know how to portion it all out! š Thank you!!
Usually 5 Freezer bags. I hope you enjoy!
Hi! So excited to try this recipe, and I’m curious how many freezer bags you divide it into? Just so I know how to portion it all out! š Thank you!!
Usually 5 Freezer bags. I hope you enjoy!
about how many 1/2 servings do you get from this recipe?
It makes about 10 cups total
about how many 1/2 servings do you get from this recipe?
It makes about 10 cups total
Hello! Is the only way to store this sauce in the freezer? How long is it good before freezing it?
up to 7 days in the fridge. You could can it, but I don’t have that how-to available right now.
Hello! Is the only way to store this sauce in the freezer? How long is it good before freezing it?
up to 7 days in the fridge. You could can it, but I don’t have that how-to available right now.
Iām sorry if Iāve missed this somewhere. I want to put this in My Fitness Pal but donāt see how many servings it makes. I tried 12 but it was saying 90 calories a serving. Would it be more like 18? BTW, I love this recipe and so do my kiddos!!!
It makes about 10 cups total. I’m so happy you enjoy!
Iām sorry if Iāve missed this somewhere. I want to put this in My Fitness Pal but donāt see how many servings it makes. I tried 12 but it was saying 90 calories a serving. Would it be more like 18? BTW, I love this recipe and so do my kiddos!!!
It makes about 10 cups total. I’m so happy you enjoy!
I made this yesterday and it’s fabulous! Next time, I will tone down the red pepper flakes and possibly the oregano for my family’s taste. My boyfriend and my eldest son loved it, my middle son thought it was too spicy and my youngest son, who only will eat Ragu, wouldn’t even try it…ha! I did add a little Truvia (maybe 1 packet) just to cut a bit of the acidity and it was fine, still tasted amazing! I just know I’ll be making this over and over and I’m so happy that now I can “afford” to actually eat pasta too. I also used it for lunch today to make english muffin pizzas and they were so good with this sauce! I wish I found this earlier in my life!
I made this yesterday and it’s fabulous! Next time, I will tone down the red pepper flakes and possibly the oregano for my family’s taste. My boyfriend and my eldest son loved it, my middle son thought it was too spicy and my youngest son, who only will eat Ragu, wouldn’t even try it…ha! I did add a little Truvia (maybe 1 packet) just to cut a bit of the acidity and it was fine, still tasted amazing! I just know I’ll be making this over and over and I’m so happy that now I can “afford” to actually eat pasta too. I also used it for lunch today to make english muffin pizzas and they were so good with this sauce! I wish I found this earlier in my life!
My sauce turned out too thin. Not sure why. I cooked it 9 hours in crockpot.
Did you blend it together? Unfortunately, sometimes, it can really boil down to that the tomatoes themselves that were canned were filled with water.
My sauce turned out too thin. Not sure why. I cooked it 9 hours in crockpot.
Did you blend it together? Unfortunately, sometimes, it can really boil down to that the tomatoes themselves that were canned were filled with water.
Do you have suggested recipes to use this marinara with? Thanks!
I love using it for a lot of things- A few of my favorites here: Meatball Sub Bubble Up, Chicken Parmesan Meatballs, Pepperoni Pizza Sandwiches, and Cheesy Chicken Tortellini Bake!
Do you have suggested recipes to use this marinara with? Thanks!
I love using it for a lot of things- A few of my favorites here: Meatball Sub Bubble Up, Chicken Parmesan Meatballs, Pepperoni Pizza Sandwiches, and Cheesy Chicken Tortellini Bake!
Tbs? Tablespoons or teaspoons?
tablespoon
Tbs? Tablespoons or teaspoons?
tablespoon
Tbs? Tablespoons or teaspoons?
Tbs? Tablespoons or teaspoons?
Do you have an optional recipe for Instantpot?
I don’t have an Instant Pot, but I’ve seen people use theirs with this recipe. I’m not sure of the temp/setting, but they said it took only one hour in it. Hope that helps a bit!
Do you have an optional recipe for Instantpot?
I don’t have an Instant Pot, but I’ve seen people use theirs with this recipe. I’m not sure of the temp/setting, but they said it took only one hour in it. Hope that helps a bit!
Thank you so much for this 0 points recipe! I canned it and it made about 5 pints if anyone needs the info.
Thank you so much for this 0 points recipe! I canned it and it made about 5 pints if anyone needs the info.
Did you follow the recipe as is, then can it? I am interested in canning instead of freezing…
How long will this last in the freezer?
I’d safely say 3 months!
How long will this last in the freezer?
I’d safely say 3 months!
I made this a couple of months ago & really liked the ease of it and being able to have it on hand. Mine still tasted kind of acidic even after cooking for eight hours. Do you have any tips on how to remedy that? Thanks!
I made this a couple of months ago & really liked the ease of it and being able to have it on hand. Mine still tasted kind of acidic even after cooking for eight hours. Do you have any tips on how to remedy that? Thanks!
Have you ever used fresh tomatoes in this sauce? I have a ton I need to pick and would love to use them in a few different ways!
I finally have now! It works perfectly! Just dice the tomatoes up. I honestly didn’t measure so I can’t tell you for sure how many cups I used. I’d have to say probably about 5 cups of diced fresh tomatoes.
Have you ever used fresh tomatoes in this sauce? I have a ton I need to pick and would love to use them in a few different ways!
I finally have now! It works perfectly! Just dice the tomatoes up. I honestly didn’t measure so I can’t tell you for sure how many cups I used. I’d have to say probably about 5 cups of diced fresh tomatoes.
We love this sauce, I’m in the UK, so use plum tomatoes and chopped. I’m attempting this in my electric pressure cooker right now, so will update you on how it comes out š
So happy you enjoy it! Let me know how it goes! =)
Really good! I’ll have to make some more, almost used this batch already!
Good to hear you enjoy it! Thank you!
We love this sauce, I’m in the UK, so use plum tomatoes and chopped. I’m attempting this in my electric pressure cooker right now, so will update you on how it comes out š
So happy you enjoy it! Let me know how it goes! =)
Really good! I’ll have to make some more, almost used this batch already!
Good to hear you enjoy it! Thank you!
Hi Star,
Not sure if you would even know the answer (or if another poster has already asked), but since it’s summer & I have SO MANY fresh tomatoes, if I wanted to use fresh vs. canned, would I simply just swap using the same weight/amount?
Thanks!
I have yet to try using fresh tomatoes. This is the first year I will have an abundance of garden tomatoes to test it out with! I was in the school of thought that you needed to take the skin off tomatoes and de-seed them. So I was personally always turned off by having to do all of that. Ha ha! But after a little research I have found that a lot of people just dice them up and throw them in a pot to make homemade sauce without worrying about the skins and such. I am excited to try for myself soon! I would say about 6-7 cups of diced tomatoes would be about the same. I will test it out soon myself and I’ll update the post with what I find out.
Iām just now scrolling through this post, so you may already know this. I have made a marinara for years that I can. I use tomato purĆ©e that I make – clean tomatoes, core and cut any spots off. And then put in the blender and all the seeds and skins get purĆ©ed. No one has ever been able to identify that the seeds and skins went in with it. Oh, I also āsqueezeā some of the juice and seeds out before putting the tomato in the blender- I tend to like my sauce a bit thicker. Good luck!
Hi Star,
Not sure if you would even know the answer (or if another poster has already asked), but since it’s summer & I have SO MANY fresh tomatoes, if I wanted to use fresh vs. canned, would I simply just swap using the same weight/amount?
Thanks!
I have yet to try using fresh tomatoes. This is the first year I will have an abundance of garden tomatoes to test it out with! I was in the school of thought that you needed to take the skin off tomatoes and de-seed them. So I was personally always turned off by having to do all of that. Ha ha! But after a little research I have found that a lot of people just dice them up and throw them in a pot to make homemade sauce without worrying about the skins and such. I am excited to try for myself soon! I would say about 6-7 cups of diced tomatoes would be about the same. I will test it out soon myself and I’ll update the post with what I find out.
Hi there, found you on Instagram and checked out your page. Nice recipes and I will have to make this one! I have weight watcher recipes on my site as well. Check it out!
Welcome, Just bookmarked your page and I’ll check it out soon! The first photo I saw of the shrimp pasta looked gorgeous =) Enjoy the sauce, it’s a favorite!!
Hi there, found you on Instagram and checked out your page. Nice recipes and I will have to make this one! I have weight watcher recipes on my site as well. Check it out!
Welcome, Just bookmarked your page and I’ll check it out soon! The first photo I saw of the shrimp pasta looked gorgeous =) Enjoy the sauce, it’s a favorite!!
Hi there you say to use the following:
3- 28 oz cans Crushed Tomatoes, no salt added
2- 14.5 oz cans diced tomatoes
Can I ask where you are finding Crushed tomatoes with no salt? I can’t seem to find ANY anywhere! I can find DICED tomatoes with no salt.. but no crushed ones. Can I crush my own with the diced?
Also do your diced tomatoes have salt or also no salt?
Thanks!
Hey Kayla, When I first started making the recipe years ago there was crushed tomatoes with no salt added in just about every brand. Now, they are harder to find. I make them with either one and it doesn’t affect the taste, points, or calories. I also switch back and forth between no salt added or regular diced tomatoes. It depends mostly as to what I have on hand when I need to make it. If you are trying to watch your sodium content then for sure just use all diced tomatoes with no salt added, add salt to your liking, and blend the sauce with an immersion blender to achieve a smoother sauce.
Hi there you say to use the following:
3- 28 oz cans Crushed Tomatoes, no salt added
2- 14.5 oz cans diced tomatoes
Can I ask where you are finding Crushed tomatoes with no salt? I can’t seem to find ANY anywhere! I can find DICED tomatoes with no salt.. but no crushed ones. Can I crush my own with the diced?
Also do your diced tomatoes have salt or also no salt?
Thanks!
Hey Kayla, When I first started making the recipe years ago there was crushed tomatoes with no salt added in just about every brand. Now, they are harder to find. I make them with either one and it doesn’t affect the taste, points, or calories. I also switch back and forth between no salt added or regular diced tomatoes. It depends mostly as to what I have on hand when I need to make it. If you are trying to watch your sodium content then for sure just use all diced tomatoes with no salt added, add salt to your liking, and blend the sauce with an immersion blender to achieve a smoother sauce.
If you don’t have any basil, can you up the oregano?
Maybe an extra shake or two. If you have Italian Seasoning, just sub that
If you don’t have any basil, can you up the oregano?
Maybe an extra shake or two. If you have Italian Seasoning, just sub that
I sent an email before I saw this and see someone ask the same question about the instant pot! I may try that but either way, I am looking forward to making this!!! YUM! and 0pts!
I sent an email before I saw this and see someone ask the same question about the instant pot! I may try that but either way, I am looking forward to making this!!! YUM! and 0pts!
Can you do this in an instant pot?
I’m sure you can, but I have never tried it. Sorry!
Can you do this in an instant pot?
I’m sure you can, but I have never tried it. Sorry!
Love this sauce! Love it even more since it has ZERO Smart Points! I put it in the crockpot before going to bed last night and the house smelled HEAVENLY this morning! Definitely has a kick to it with the red pepper! What would you recommend to dial it down a notch or two? Thought about just adding another can of diced tomatoes and maybe a tad bit of Splenda to add a slight sweet taste.
I am so happy you like it! I should really put a disclaimer about the red pepper. A little goes A LONG way and if you’re not a lover of a bit of spicy it can be surprising. haha! I would suggest maybe adding another can of diced tomatoes and it might lessen the spice overall. You could add splenda, but I don’t know how that would taste because I’ve never tried it. I’ve added carrots for a “sweetness” before in the sauce. I’m sorry I don’t have a better solution! Keep in mind you’ll probably be making it to go into things so the level of spice should drown out a bit!
Love this sauce! Love it even more since it has ZERO Smart Points! I put it in the crockpot before going to bed last night and the house smelled HEAVENLY this morning! Definitely has a kick to it with the red pepper! What would you recommend to dial it down a notch or two? Thought about just adding another can of diced tomatoes and maybe a tad bit of Splenda to add a slight sweet taste.
I am so happy you like it! I should really put a disclaimer about the red pepper. A little goes A LONG way and if you’re not a lover of a bit of spicy it can be surprising. haha! I would suggest maybe adding another can of diced tomatoes and it might lessen the spice overall. You could add splenda, but I don’t know how that would taste because I’ve never tried it. I’ve added carrots for a “sweetness” before in the sauce. I’m sorry I don’t have a better solution! Keep in mind you’ll probably be making it to go into things so the level of spice should drown out a bit!
Hi! I put this into my recipe builder on WW and when I edited it to be a “drink” (aka something that it blended, which makes it count the fruits and vegetables’ points since it’s now a liquid) the sauce had 1 point per serving š Do you just leave it in the recipe as is and not say that it’s been blended (aka mark it as a “drink” in the recipe builder)? Thanks for your help! I’m new to this WW stuff!
Hi Sam! I really don’t follow the blended rule when it comes to the marinara. It’s not a total liquid. I only follow it from time to time with higher sugar blended fruits. I hope that helps! Use with your own discretion of course, but I don’t think some crushed up tomatoes and seasonings are really going to do too much damage. Hope you enjoy!
Hi! I put this into my recipe builder on WW and when I edited it to be a “drink” (aka something that it blended, which makes it count the fruits and vegetables’ points since it’s now a liquid) the sauce had 1 point per serving š Do you just leave it in the recipe as is and not say that it’s been blended (aka mark it as a “drink” in the recipe builder)? Thanks for your help! I’m new to this WW stuff!
Hi Sam! I really don’t follow the blended rule when it comes to the marinara. It’s not a total liquid. I only follow it from time to time with higher sugar blended fruits. I hope that helps! Use with your own discretion of course, but I don’t think some crushed up tomatoes and seasonings are really going to do too much damage. Hope you enjoy!
this sauce is the BEST I’ve made! And…I’ve tried plenty! So appreciate the Weight Watcher info as well!! Thanks!
I’m so thrilled you enjoyed!
this sauce is the BEST I’ve made! And…I’ve tried plenty! So appreciate the Weight Watcher info as well!! Thanks!
I’m so thrilled you enjoyed!
LOVE this sauce!!! I have ditched the jarred spaghetti sauce and have been relying exclusively on this marinara in all of my recipes for the last 8 months. I typically get 11-12 cups of sauce after using the immersion blender. So easy, so versatile, so delicious, and only 0 points….I mean seriously?! I feel like I’m writing a commercial for this sauce, but I just had to thank you for this recipe–and all of your recipes!!!
haha! I am so happy you love it so much. Thanks for the enthusiasm and thanks for enjoying the recipes!
LOVE this sauce!!! I have ditched the jarred spaghetti sauce and have been relying exclusively on this marinara in all of my recipes for the last 8 months. I typically get 11-12 cups of sauce after using the immersion blender. So easy, so versatile, so delicious, and only 0 points….I mean seriously?! I feel like I’m writing a commercial for this sauce, but I just had to thank you for this recipe–and all of your recipes!!!
haha! I am so happy you love it so much. Thanks for the enthusiasm and thanks for enjoying the recipes!
Have you ever canned the sause?
I haven’t, but I don’t see any reason it would not work. Maybe I’ll take an adventure into the canning world and try it out. I’ve never canned anything before!
Have you ever canned the sause?
I haven’t, but I don’t see any reason it would not work. Maybe I’ll take an adventure into the canning world and try it out. I’ve never canned anything before!
Have you or could I put mushrooms in this?
I don’t see why not. I personally hate mushrooms. Haha! Every once and awhile I add bell peppers and carrots to get more of veggie rich marinara so It should work just fine. I would use fresh!
Have you or could I put mushrooms in this?
I don’t see why not. I personally hate mushrooms. Haha! Every once and awhile I add bell peppers and carrots to get more of veggie rich marinara so It should work just fine. I would use fresh!
This sauce is great! I can use it in any recipe instead of spaghetti sauce so I’m not adding any extra points. I love it makes a lot so I can freeze it to pull out whenever I need it.
It feels so good to cut out points so we can enjoy a bit of extra spaghetti and cheese, doesn’t it!? =)
This sauce is great! I can use it in any recipe instead of spaghetti sauce so I’m not adding any extra points. I love it makes a lot so I can freeze it to pull out whenever I need it.
It feels so good to cut out points so we can enjoy a bit of extra spaghetti and cheese, doesn’t it!? =)
Do you have to put onions in the marinara sauce mix or can you do without? I’m dealing with a picky eater of a husband!
This marinara is super customizable. I’ve made without a time or two just because I was out. It still has a very rich flavor. =) Be sure not to skip on the seasonings and garlic otherwise it will taste mostly like tomatoes then. I hope y’all enjoy!
Do you have to put onions in the marinara sauce mix or can you do without? I’m dealing with a picky eater of a husband!
This marinara is super customizable. I’ve made without a time or two just because I was out. It still has a very rich flavor. =) Be sure not to skip on the seasonings and garlic otherwise it will taste mostly like tomatoes then. I hope y’all enjoy!
This has to go in my “favorites” because it’s zero points and I use it regularly!
Yes girl! Anything to cut some points! haha
This has to go in my “favorites” because it’s zero points and I use it regularly!
Yes girl! Anything to cut some points! haha
Your recipe calls for crushed tomatoes, but i see in your photo they look like whole tomatoes. Did you do it both ways and prefer one to the other?
You said 2cups per bag and you got 5 bags, but in a comment back to someone you said it yeilds 6 cups. I got about 5 quarts of sauce. I have’nt tried it yet as its still cooking. But it certainly smells wonderful in my house.
I use whole tomatoes and crushed tomatoes depending on what I grab at the store. It truly doesn’t make much of a difference. It just requires the extra step of blending with a immersion blender or blender. I find that not everyone has a immersion blender or likes to put things in a stand blender so I put the easiest method for the recipe so that everyone can enjoy. I hope you enjoyed the sauce. It sure makes the house smell like you’ve been slaving over a stove all day!
Your recipe calls for crushed tomatoes, but i see in your photo they look like whole tomatoes. Did you do it both ways and prefer one to the other?
You said 2cups per bag and you got 5 bags, but in a comment back to someone you said it yeilds 6 cups. I got about 5 quarts of sauce. I have’nt tried it yet as its still cooking. But it certainly smells wonderful in my house.
I use whole tomatoes and crushed tomatoes depending on what I grab at the store. It truly doesn’t make much of a difference. It just requires the extra step of blending with a immersion blender or blender. I find that not everyone has a immersion blender or likes to put things in a stand blender so I put the easiest method for the recipe so that everyone can enjoy. I hope you enjoyed the sauce. It sure makes the house smell like you’ve been slaving over a stove all day!
Thanks for a great recipe! I made this today and it made my house smell terrific. A little spicy for my kiddos but my husband and I loved it. Next time, I’ll just take the red pepper flakes down a notch.
So happy you liked it! I should actually put a disclaimer saying to add a little less red pepper if not sure of the amount of spice you’d like. (I tend to like things a little more spicy) I’m so happy you enjoyed it despite that.
Thanks for a great recipe! I made this today and it made my house smell terrific. A little spicy for my kiddos but my husband and I loved it. Next time, I’ll just take the red pepper flakes down a notch.
So happy you liked it! I should actually put a disclaimer saying to add a little less red pepper if not sure of the amount of spice you’d like. (I tend to like things a little more spicy) I’m so happy you enjoyed it despite that.
Hi Star,
I am currently making this sauce and inputting it into the recipe builder and I have a couple of questions! What did you put as the serving in the app? Also, when I input the brand name cans of crushed tomatoes and diced tomatoes, it is coming out to 2 points per serving. I’m thinking maybe because there is sugar in the canned tomatoes? I’m just trying to get it figured out in my app so I can create the recipe. Thank you!
Hi Katie, All fruits have natural sugars in them, so most likely that is why it is calculating out to have points. If you scanned a bag of apples it would also have points. If you look at the list of ingredients and it has no additional sugars/oil then it will be 0 Points. This recipe yields about 6 cups. I hope that helps! Best, Star
Hi Star,
I am currently making this sauce and inputting it into the recipe builder and I have a couple of questions! What did you put as the serving in the app? Also, when I input the brand name cans of crushed tomatoes and diced tomatoes, it is coming out to 2 points per serving. I’m thinking maybe because there is sugar in the canned tomatoes? I’m just trying to get it figured out in my app so I can create the recipe. Thank you!
Hi Katie, All fruits have natural sugars in them, so most likely that is why it is calculating out to have points. If you scanned a bag of apples it would also have points. If you look at the list of ingredients and it has no additional sugars/oil then it will be 0 Points. This recipe yields about 6 cups. I hope that helps! Best, Star
Do I have to use the crock pot? If not, how long do you recommend cooking it on the stove?
Thanks!
Hi Erin! You don’t have to use the crockpot, but the trick to getting the marinara to taste so good and for the tomatoes to lose the acidic taste is to cook as long as possible. I would cook on the stove on low and for as long as possible. I’d say try to simmer for at least an hour, taste it, and if it tastes good then you are good to go!
Do I have to use the crock pot? If not, how long do you recommend cooking it on the stove?
Thanks!
Hi Erin! You don’t have to use the crockpot, but the trick to getting the marinara to taste so good and for the tomatoes to lose the acidic taste is to cook as long as possible. I would cook on the stove on low and for as long as possible. I’d say try to simmer for at least an hour, taste it, and if it tastes good then you are good to go!
Making this in the crockpot today and I’m so excited! I had some of trader Joe’s fresh brushetta left over, so I threw it in the mix too.
Making this in the crockpot today and I’m so excited! I had some of trader Joe’s fresh brushetta left over, so I threw it in the mix too.
I made this for the Garden Veggie Bake (in my oven now!) and it is SO DELICIOUS. It is also the easiest sauce I have ever made! I’m so happy I found your blog š
Yay! I’m happy you found it too! I hope you enjoyed it and the veggie bake!
I made this for the Garden Veggie Bake (in my oven now!) and it is SO DELICIOUS. It is also the easiest sauce I have ever made! I’m so happy I found your blog š
Yay! I’m happy you found it too! I hope you enjoyed it and the veggie bake!
I didn’t come up with zero smart points in the recipe builder, the diced tomatoes do have points. Still lower in points than jarred marinara!
The diced tomatoes that I use do not have points, maybe it’s the brand?
Must be! Which brand do you use?
Hi Star š
What brand of tomatoes do you use? I am not having luck with finding the Crushed Tomatoes with no salt added. Would the regular one work and not add any salt like the recipe says to?
I didn’t come up with zero smart points in the recipe builder, the diced tomatoes do have points. Still lower in points than jarred marinara!
The diced tomatoes that I use do not have points, maybe it’s the brand?
Must be! Which brand do you use?
Hi Star š
What brand of tomatoes do you use? I am not having luck with finding the Crushed Tomatoes with no salt added. Would the regular one work and not add any salt like the recipe says to?
Very good and easy recipe. I made one batch and when my freezer supply is over, I will be making another. So handy to have on hand.
Being a busy mama – easy and quick is one of my favorite things! I’m so glad you enjoyed and found it easy to prepare! š
Very good and easy recipe. I made one batch and when my freezer supply is over, I will be making another. So handy to have on hand.
Being a busy mama – easy and quick is one of my favorite things! I’m so glad you enjoyed and found it easy to prepare! š
Looks so good! Heading to the store to get ingredients š Thanks for sharing!
yay! I hope you enjoy!!
Looks so good! Heading to the store to get ingredients š Thanks for sharing!
yay! I hope you enjoy!!
Is there a Pinterest link for this recipe?
Is there a Pinterest link for this recipe?
Do you thaw in refrigerator the day/night prior to using it (probably an obvious answer but still have to ask haha)
I usually take it out of the freezer the night before, but the day of is fine too! If you’re in a bind and forgot to take it out. (Like me) just get a bowl of hot water and thaw it for about five minutes- it’s a pretty quick thaw! āŗļø
Awesome! Thanks for the tip(s)!! Definitely making this soon š
Thank you for that awesome recepies. I was wondering if it is possible to cut the receipt in half?
I canāt wait to make it!
Hi there! Cutting the recipe in half should be just fine. I hope you enjoy!
I love making homemade marinara. I’m Italian, so I can’t go too many days before I need pasta and red sauce. I love San Marzano or Cento canned tomatoes. A bit of crushed red pepper, garlic, and fresh basil and I’m a happy girl.
I need to try your crockpot recipe so I can have a big batch in the freezer for ever and always.
Do you thaw in refrigerator the day/night prior to using it (probably an obvious answer but still have to ask haha)
I usually take it out of the freezer the night before, but the day of is fine too! If you’re in a bind and forgot to take it out. (Like me) just get a bowl of hot water and thaw it for about five minutes- it’s a pretty quick thaw! āŗļø
Awesome! Thanks for the tip(s)!! Definitely making this soon š
I love making homemade marinara. I’m Italian, so I can’t go too many days before I need pasta and red sauce. I love San Marzano or Cento canned tomatoes. A bit of crushed red pepper, garlic, and fresh basil and I’m a happy girl.
I need to try your crockpot recipe so I can have a big batch in the freezer for ever and always.