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Slow Cooker Marinara Sauce

A freezer friendly, delicious tomato based sauce
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Author Star | the skinnyish dish


  • 3- 28 oz cans 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 diced tomatoes drained
  • 6-8 garlic cloves minced
  • 1 yellow large onion chopped
  • 2 tbsp oregano, dried
  • 2 tbsp basil, dried I also use fresh when I have some from the garden)
  • 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


  1. Mix 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.

  2. For smoother sauce: use an immersion hand blender, or put in a blender. Blend on low until desired consistency .

    *If using a blender make sure the sauce is cool or blend in small batches*

  3. If freezing: 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

0 Freestyle Smart Points for any amount (calculated with Weight Watchers Recipe Builder) 

0 Smart Points for any amount! (Calculated with Weight Watchers recipe builder)

0 Points Plus for any amount (calculated with My Score Plus) 

60 calories per 1/2 cup of sauce (Calculated with My Fitness Pal)