Slow-Cooker Marinara With Fresh Basil

READY IN: 3hrs 20mins
Recipe by LaJuneBug

From Cuisine at Home, who recommends this sauce with penne pasta. I used this sauce for one of our favorite recipes, Cooking Light Magazine's Chicken Parmesan.

Top Review by SharonP

Sorry,I forgot to rate this...Made it using our excess summer tomatoes...froze several containers for a later was easy, and I enjoyed sampling it...very good taste...thanks for submitting it.

Ingredients Nutrition


  1. Combine tomatoes, onion, garlic, salt, and pepper flakes in a 3- to 4-qt. slow cooker.
  2. Stir in oil. Cover; cook on high-heat setting for 3-4 hours or low-heat setting for 5-6 hours.
  3. Using a hand-held immersion blender, puree marinara in the slow cooker, or puree the sauce in batches in a regular blender. Stir in basil into pureed sauce.
  4. Cook marinara to room temperature, then transfer to a container with a tight-fitting lid. Refrigerate sauce up to 1 week or freeze for up to 2 months. Serve marinara over pasta or use as a sauce for pizza.

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