Skip to main content New<> this month
Get the Allrecipes magazine

Slow Cooker Garden-Fresh Marinara

Rated as 0 out of 5 Stars
0 made it  |  0 reviews   |  0 photos

"Thick vegetable marinara made in the slow cooker uses up the last of the summer tomatoes."
Added to shopping list. Go to shopping list.


4 h 45 m servings 96
Original recipe yields 10 servings


{{model.addEditText}} Print
  1. Put tomatoes in a slow cooker. Mix in onion, celery, bell pepper, carrot, mushrooms, and garlic. Add tomato soup, brown sugar, Greek seasoning, oregano, basil, cinnamon, and thyme; stir well.
  2. Cook on High for 4 to 6 hours or on Low for 8 to 10 hours, adding in spinach for the last hour of cooking.


  • Cook's Notes:
  • I like to drain off the excess liquid from the Roma tomatoes for a thicker sauce, but you don't need to do this.
  • The vegetables can be chopped or sliced. For a thicker sauce, coarsely chop the veggies.
  • Italian seasoning may be used instead of Greek seasoning.

Nutrition Facts

Per Serving: 96 calories; 1 21.2 3 0 344 Full nutrition

Explore more


Read all reviews 0