Pasta with marinara sauce is a go to in my house. We probably use marinara sauce at least once a week whether it is paired with plain pasta, chicken parmesan, or even some spinach and ricotta ravioli (my only indulgence while I was pregnant) just to keep up some variety.
In order to have homemade sauce once a week I make a big batch and freeze what is left for a later date. This recipe is also made in the crockpot so I can run errands or do house work while it is cooking. I am lucky enough that my crockpot even stirs the sauce for me!
Now it is time to get started on this simple recipe!
Take out your green pepper, medium sized onion, and 5 cloves of garlic.
*Time Saver- Buy prediced onions and green peppers. You can also buy minced garlic but it doesn’t tastet as good!
Dice the onion into small pieces.
Next, I take the pepper and cut off the top and bottom of the pepper and remove the seeds.
From there I cut the pepper in half and start to julienne the peppers. (Julienne- to slice into small strips.)
Cut across the julienne pieces to dice the pepper.
Many of you at this point may be thinking why do you add green peppers to your marinara sauce. The honest answer is because that is the way my mom did it.
Now the last and probably the biggest pain is to mince the garlic. This is one of my favorite ingredients. garlic. It doesn’t taste as good but it does the job. (Mince- to chop into tiny pieces)
Take the skin off the garlic first and get that stuff in the garbage far away from the garlic. It likes to stick to everything.
I normally mince the garlic by starting off slicing the garlic and then mince it into smaller pieces from there.
Turn the crockpot on to low at this point.
Next, you will want to heat a 10″ pan and add 2 tbs of olive oil. I promise this is the only part you will have to cook outside the crockpot. (You don’t have to do this but sauteing the veggies adds more flavor to the dish.)
Once the pan and oil are hot, you can test this by wetting your fingers and splashing some in the pan, if it makes a sizzling sound it is ready to go.
Now add in the peppers and onions and cook until onions are translucent.
Next, add the garlic to the pan and cook until fragrant, about 30 seconds.
Then add the ingredients from the pan to the crockpot.
Add the tomato puree, tomato sauce, and tomato paste then stir until all the ingredients are combined.
Then add in 2 tbsp of oregano, 1 pinch of crushed red pepper, and 4 bay leaves. If you want to use dried basil add 2 tbsp at this time.
Cook on low for 2 -3 hours stirring occasionally. Keep checking on the sauce because you don’t want it to burn!
Once your time is up turn off the crockpot. Don’t even keep it on warm or it might burn!
At this point, I added the 1/4 cup of fresh basil and stir. Let it sit for about 3 minutes for the basil to flavor the sauce.
Then to make the sauce nice and smooth I use the immersion blender. Blend until all of the vegetables have been blended into the sauce and it is smooth.
If you don’t have one you can ladle it into a regular blender in batches. Put a towel over the top. Be careful because if it is too full it could spill out.
Lastly, serve over your favorite pasta with some parmesan cheese on top and enjoy!
This is a simple crockpot marinara sauce. It takes some cooking outside of the crockpot and cooks quickly so don't leave it unattended for too long.
- 1 green pepper
- 1 medium onion
- 5 cloves of garlic
- 32 oz tomato puree
- 32 oz tomato sauce
- 15 oz tomato paste
- 2 tbsp olive oil
- 2 tbsp oregano
- 1 pinch red pepper flakes
- 4 bay leaves
- 1/4 cup fresh basil
- cooked pasta for serving
- parmesan cheese for serving
Dice the green pepper and onion.
Mince the garlic.
Turn the crockpot on low and leave it on to preheat.
Heat 10-inch pan and then add 2 tbsp of olive oil.
Once the pan is hot add the onion and pepper. Sauté onions until they are translucent about 5 minutes.
Then add the garlic and cook until fragrant about 30 seconds.
Add the onion mixture to the crockpot.
Add the tomato puree, paste, sauce, oregano, bay leaves, and red pepper to the crock pot and stir until combined. (If you want to use dried basil add 2 tbsps now)
Cook on low for 2 - 3 hours. Turn off crockpot as soon as it is done otherwise it could burn.
Remove the bay leaves from the sauce.
Stir in fresh basil and let sit for about 3 minutes to develop flavor.
Blend the sauce preferably with an immersion blender if you have one.
Now toss with cooked pasta and serve with parmesan cheese on top.
You can blend the sauce in an actual blender or food processor but be careful since it is a hot liquid. You don't want to fill the sauce too high.