Slow cooker tomato sauce is rich, thick and hearty. Let the ease of a slow cooker do all the work for you, while you reap the rewards!
There’s nothing like slow cooker tomato sauce that’s been simmering on the stove all day. It’s even better when you can make it in a slow cooker. Loaded with spicy Italian sausage, fire roasted and crushed tomatoes. This sauce is simmered low and slow for 8 hours! The sauce gets super thick, rich and loaded with flavor.
This slow cooker tomato sauce is rich, hearty and comforting. The perfect meal for busy weeknights or Sunday dinner. 
This recipe makes enough to serve 6-8 people and always leaves tons of leftovers.
Print
Slow Cooker Tomato Sauce
- Total Time: 495 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Rich, thick, and hearty, this slow cooker tomato sauce is perfect for chilly evenings. Let your slow cooker do the work!
Ingredients
- 1 cups (237 ml) sausage
- 2 ounces (57 g) tomato paste
- 1 cups (340 g) fire roasted tomatoes
- 3 cups (680 g) crushed tomatoes
- 0.5 tsp crushed red pepper flakes
- 0.5 tsp dried oregano
- 2 whole bay leaves
- 0.5 tsp Italian seasoning
- 0.5 tsp salt
- 0.5 tsp pepper
- fresh basil
- fresh parmesan cheese
Instructions
- Heat a large skillet over medium-high heat and add the sausage, breaking it into bite-sized pieces with a wooden spoon.
- Cook the sausage, stirring occasionally, until browned on all sides and no longer pink in the center, about 6 to 8 minutes.
- Transfer the browned sausage to the slow cooker.
- Add the tomato paste, fire-roasted tomatoes, and crushed tomatoes to the slow cooker.
- Stir in the red pepper flakes, oregano, bay leaves, Italian seasoning, salt, and pepper.
- Give everything a good stir so the sausage is evenly distributed throughout the sauce.
- Cover and cook on low for 8 hours; the long simmer will meld the flavors together.
- During the last 30 minutes, remove the bay leaves, taste the sauce, and adjust the salt, pepper, or red pepper flakes as needed.
- Stir in the fresh basil just before serving.
- Serve ladled over cooked pasta with freshly grated parmesan on top.
Notes
- For a deeper flavor, sauté the onions and garlic before adding them to the slow cooker.
- To thicken the sauce, simmer uncovered for the last 30 minutes of cooking time.
- Leftover sauce can be frozen for up to 3 months; allow to thaw completely before reheating.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10
- Sodium: 800
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 15
- Cholesterol: 60
Frequently Asked Questions
Can I use fresh tomatoes instead of crushed tomatoes for this slow cooker tomato sauce?
Yes, you can use fresh tomatoes, but you’ll need to peel and chop them, and the sauce may require additional cooking time to reach the desired thickness.
What type of spicy Italian sausage should I use for this recipe?
You can use either sweet or hot spicy Italian sausage, depending on your heat preference; just ensure it’s crumbled and browned before adding it to the slow cooker.
How can I adjust the thickness of the sauce if it’s too thin after cooking?
If the sauce is too thin, you can remove the lid of the slow cooker for the last hour of cooking to allow some moisture to evaporate, or stir in a tablespoon of tomato paste to thicken it up.
