Slow-Cooker Marinara With Fresh Basil

Total Time
3hrs 20mins
Prep 20 mins
Cook 3 hrs

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.

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.
Most Helpful

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.

SharonP October 28, 2011