Best if cooked in slow cooker for several hours, but can be done in as little as two on the stove. May be frozen for use later. Really great over Chicken Parmesan. Also works for vegetarians!

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Recipe Summary

prep:
15 mins
cook:
8 hrs 5 mins
total:
8 hrs 20 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the canola oil in a skillet over medium heat, and saute the onion until tender.

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  • In a slow cooker, mix the onion and remaining oil, crushed tomatoes, tomato sauce, tomato puree, garlic powder, oregano, basil, salt, sugar, and pepper.

  • Cover slow cooker, and cook sauce 8 hours on Low.

Nutrition Facts

98 calories; protein 2.4g; carbohydrates 13.1g; fat 5.1g; sodium 1448.2mg. Full Nutrition
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Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/08/2009
The salt measurement is WAY TOO MUCH here. The submitter must have made a typo. There is NO way it should be 2 TABLESPOONS. I'm not even sure it should be 2 TEASPOONS. I used 1/2 tsp. of salt. I also did mine on top of the stove on low and let it simmer for four hours stirring occasionally. This is a five star recipe with a few changes besides the obvious salt. I used olive oil vs. canola - about half of that. In addition to the 28 oz. can of crushed tomatoes I added a 28 oz. can of tomato sauce and used a 6 oz. can of tomato paste vs. the tomato puree. I also sauteed the onion in 3 cloves of garlic and left out the garlic powder from the sauce. I cut back the black pepper to 1/4 tsp. and added 1/4 c. of red wine. This is a wonderful thick rich sauce. I served it with homemade meatballs and sausage. It's even better the next day! Read More
(52)

Most helpful critical review

Rating: 3 stars
07/07/2006
This sauce was SO salty. I'm sure it is supposed to be 2 TEASPOONS of salt... I had to add tons of extra tomato sauce to try to neutralize it! Other than that the flavor was very good. Also it really doesn't need to cook 8 hours in the slow cooker it was very thick and dark and starting to burn after 5 or 6. Read More
(38)
30 Ratings
  • 5 star values: 14
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/08/2009
The salt measurement is WAY TOO MUCH here. The submitter must have made a typo. There is NO way it should be 2 TABLESPOONS. I'm not even sure it should be 2 TEASPOONS. I used 1/2 tsp. of salt. I also did mine on top of the stove on low and let it simmer for four hours stirring occasionally. This is a five star recipe with a few changes besides the obvious salt. I used olive oil vs. canola - about half of that. In addition to the 28 oz. can of crushed tomatoes I added a 28 oz. can of tomato sauce and used a 6 oz. can of tomato paste vs. the tomato puree. I also sauteed the onion in 3 cloves of garlic and left out the garlic powder from the sauce. I cut back the black pepper to 1/4 tsp. and added 1/4 c. of red wine. This is a wonderful thick rich sauce. I served it with homemade meatballs and sausage. It's even better the next day! Read More
(52)
Rating: 3 stars
07/07/2006
This sauce was SO salty. I'm sure it is supposed to be 2 TEASPOONS of salt... I had to add tons of extra tomato sauce to try to neutralize it! Other than that the flavor was very good. Also it really doesn't need to cook 8 hours in the slow cooker it was very thick and dark and starting to burn after 5 or 6. Read More
(38)
Rating: 3 stars
01/14/2005
Very tasty but extremely salty. Read More
(20)
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Rating: 4 stars
09/27/2011
This is simmering now. I used extra virgin olive oil instead of canola oil (I don't keep canola oil on hand) and I sauteed what my husband calls "a boatload" of garlic in with the onion instead of using garlic powder. I did not add all the salt or pepper called for just a pinch of salt and a fair amount of fresh ground pepper. It smells great. Very simple to make. I'll update my review once we've tasted it with our meatballs. EDITED: Pretty good. Read More
(19)
Rating: 5 stars
02/14/2007
We found this marinara to be the best yet. I doubled the recipe (except for salt) and tossed in the slow cooker a large bag of frozen meatballs. This was a "yummer!" Read More
(16)
Rating: 5 stars
11/05/2009
Based on previous reviews I changed salt to 2tsps instead of tablespoons. I LOVE this sauce! Ease of prep/cooking and it filled my kitchen with a wonderful Italian aroma for the hours it was in the crock pot. I doubled the recipe and it freezed well. This tasted like an authentic Italian sauce without the fuss. It is now my go-to marinara recipe. Read More
(9)
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Rating: 5 stars
03/02/2010
Just made this and it is EXCELLENT!!! I agree that Emibanana must have made a typo with the salt measurement so I used just 2 tsp. I was looking for a low-sugar marinara sauce but of course can't find it ready made. So I made this without adding sugar just a little Splenda (it probably really didn't even need that). If my basic math skills haven't failed me my calculations say that this has less than 2 grams of sugar per 1/4 cup serving. Perfect for me. Plus MUCH better than any jar sauce I've tried!!! Read More
(7)
Rating: 4 stars
05/06/2010
A great basic marinara recipe! I adjusted the salt to 2 tsp. as many other cooks did (pretty sure "2 Tbsp" is a typing error). Instead of garlic powder I used frozen garlic cubes that I get from Trader Joe's (1 cube = 1 clove). Used 4 cubes as we love our garlic. Accidentally left slow cooker on high for the first few hours but after a good stirring & another hour & 1/2 on low it was lovely & thick with a rich tomato flavor.. so perhaps that was a happy accident as we were able to eat a bit sooner. I'd actually cook it that way next time too. An excellent topping for thick-gauge spaghetti & wonderful partner for Meatball Nirvana meatballs (which are a must-try!). Read More
(7)
Rating: 4 stars
01/27/2009
this was a very nice and simple sauce. I used a can of diced tomatoes and tomato sauce as that was all I had but the spice mix was just right. I finished it with a splash of balsamic vinegar - used this as the sauce for chicken parmesean. Thanks for the easy pantry alternative to storebought sauces Read More
(7)
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