Yield: about 6 cups

Crockpot Spaghetti Sauce

A hearty marinara spaghetti sauce secretly loaded with veggies and slow cooked to perfection in the crockpot. This crockpot spaghetti sauce has no added sugar or fat.

Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes

Ingredients

  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 4 cloves garlic, chopped
  • 2 (28 oz.) containers whole peeled San Marzano plum tomatoes, drained and crushed with your hands*
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 1 cup fresh basil, chopped
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon red pepper flakes

Instructions

  1. Place all the prepped ingredients in the slow cooker crockpot or Instant Pot.
  2. Set the slow cooker crock pot to low for 6 hours or high for 4 hours.
  3. For the Instant Pot, set to manual for 20 minutes with the valve sealing, then natural pressure release for 5 minutes before carefully removing the lid.
  4. Let the chunky sauce cool enough so that you wouldn't be burned by any splatters. Use an immersion blender to puree the sauce, or carefully blend in an upright blender in batches. Add salt and pepper to taste. A splash of balsamic vinegar is a nice flavor addition as well.
  5. Serve over your favorite pasta, zucchini noodles, or in lasagna.

Notes

*I drain most of the juice/sauce from the tomatoes but keep some so that the tomatoes are still juicy. Just a quick drain of most of the liquid is sufficient. Nutrition information is approximate and calculated by a third party app.

Nutrition Information:

Yield:

6

Serving Size:

1/6 recipe
Amount Per Serving: Calories: 74Carbohydrates: 17gProtein: 3g
 

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