There’s nothing better than a big pot of Sunday sauce simmering away all day, and this slow cooker marinara sauce makes it so easy! Even without a fully functioning kitchen, I’m still finding ways to make Sunday sauce happen. This recipe is simple, packed with flavor, and makes a big batch that’s perfect for using throughout the week or freezing for another day.

I love getting this started Sunday morning and letting it cook low and slow for 6–8 hours. By dinnertime, you have a rich, flavorful marinara sauce ready to serve however you like. I used half of mine for meatballs and froze the rest for another meal, which is one of my favorite ways to make the most of a recipe.

The best part? Once everything is in the slow cooker, you can pretty much walk away and let it do its thing. It’s the kind of recipe that makes a regular Sunday feel a little more special, without spending the entire day in the kitchen.

Why You’ll Love This Slow Cooker Marinara Sauce

• So easy to make. A little prep is all you need before the slow cooker takes over.
• Perfect for meal prep. This recipe makes a big batch, so you’ll have plenty to enjoy now and save for later.
• Full of flavor. Garlic, onion, dried herbs, red wine, and fire-roasted tomatoes give this sauce a delicious depth of flavor.
• Versatile. Serve it over pasta, use it for meatballs, make baked ziti, or layer it into your favorite lasagna recipe.
• Freezer-friendly. Freeze the extra sauce for an easy homemade dinner whenever you need one.

Ingredients You’ll Need

• Olive oil: Helps soften the onions and garlic and creates a flavorful base for the sauce.
• Onions: Two diced onions add sweetness and flavor as the sauce cooks.
• Garlic: I use four large peeled garlic cloves. They simmer right in the sauce and add so much flavor.
• Dried basil and oregano: These classic Italian herbs give the marinara its familiar, comforting flavor.
• Salt, black pepper, and red pepper flakes: Season the sauce to your liking. Add as much red pepper as you want depending on how much heat you enjoy.
• Dry red wine: Adds richness and depth to the sauce. Use a dry red wine you enjoy drinking.
• Crushed tomatoes: Three large 28-ounce cans form the base of this big batch of marinara.
• Fire-roasted tomatoes: One 28-ounce can adds a subtle smoky flavor that makes this sauce extra delicious.

How to Make Slow Cooker Marinara Sauce

1. Sauté the onion and garlic. Set your slow cooker to sauté, if it has that function. Add the olive oil, diced onion, and peeled garlic cloves. Cook for about 5 minutes, until the onions begin to soften and everything smells fragrant.

2. Add the seasonings and wine. Stir in the dried basil, dried oregano, salt, black pepper, and red pepper flakes. Pour in the red wine and cook for another 2 minutes.

3. Add the tomatoes. Pour in the crushed tomatoes and fire-roasted tomatoes. Give everything a good stir to combine.

4. Let the slow cooker do its thing. Cover and cook on low for 6–8 hours. The longer it cooks, the more time the flavors have to come together, so don’t be afraid to let it go the full 8 hours.

5. Blend the sauce. Once the sauce is finished cooking, remove the garlic cloves as best you can. Use an immersion blender to blend the sauce to your desired consistency. I like mine fairly smooth, but you can leave it a little chunky if that’s your preference.

6. Serve or save for later. Enjoy your marinara with pasta, meatballs, or whatever sounds good for dinner. Let any leftover sauce cool before transferring it to storage containers for the fridge or freezer.

Tips for the Best Homemade Marinara

Start it in the morning. My favorite way to make this recipe is to get everything going on Sunday morning. Six to eight hours later, you’ll have homemade marinara ready for dinner, with plenty left over for another day.

Don’t have a slow cooker with a sauté function? No problem! You can skip the sautéing steps and add everything directly to the slow cooker. For a little extra flavor, sauté the onions and garlic in a skillet on the stove, then add them to the slow cooker with the remaining ingredients.

Let it cook low and slow. While the sauce will be ready after 6 hours, I prefer letting it go for the full 8 hours when I have the time. This gives all those flavors a chance to develop.

Blend it to your liking. An immersion blender makes this especially easy. Blend until smooth or leave some texture if you prefer a more rustic marinara.

Make a double-duty dinner. Use some of the sauce for meatballs or pasta that night, then freeze the rest. You’ll thank yourself later when a homemade dinner is already halfway done!

How to Use Slow Cooker Marinara Sauce

This sauce is one of those recipes you’ll find yourself reaching for again and again. Here are a few of my favorite ways to use it:

• Serve over your favorite pasta with freshly grated Parmesan.
• Make a big batch of Italian meatballs and let them simmer in the sauce.
• Use it as the base for baked ziti or lasagna.
• Spoon it over chicken or eggplant Parmesan.
• Spread it on homemade pizza.
• Freeze it in smaller portions for quick weeknight dinners.

How to Store and Freeze Marinara Sauce

In the refrigerator: Allow the sauce to cool, then transfer it to airtight containers and refrigerate for 3–4 days.

In the freezer: This recipe makes a large batch, so freezing some for later is a great idea. Let the sauce cool completely, then portion it into freezer-safe containers or bags. Leave a little room for expansion and label each container with the date. For best quality, use within about 3 months.

When you’re ready to use frozen sauce, thaw it overnight in the refrigerator or reheat it gently from frozen in a saucepan, stirring occasionally.

Frequently Asked Questions

Can I make this marinara sauce the day before?

Absolutely! You can make the sauce a day ahead and refrigerate it once it has cooled. Reheat it on the stove when you’re ready to serve. The flavors will have even more time to meld together.

Can I skip the red wine?

Yes. The red wine adds depth and richness, but you can leave it out if you prefer. You can replace it with a little extra broth or water if needed, although the flavor will be slightly different.

Do I have to blend the sauce?

Not at all! Blending is completely optional. If you like a chunkier marinara, simply leave it as is or blend just a portion of the sauce.

Can I use this sauce for meatballs?

Yes, and that’s exactly what I did! Use some of the sauce to simmer cooked meatballs in, then save the rest for pasta or another meal. It’s such an easy way to get multiple meals out of one recipe.

Can I cook the sauce on high instead of low?

Low heat is best for this recipe because it gives the flavors more time to develop. If you’re short on time, you can use the high setting, but keep an eye on the consistency and flavor as it cooks.

The Easiest Sunday Sauce

If you’re looking for a simple homemade marinara that makes a big batch without requiring you to stand over the stove all day, this slow cooker version is it. Start it in the morning, let it simmer away, and you’ll have delicious homemade sauce ready for Sunday dinner, plus plenty to stash away for another day.

I love recipes that make everyday meals a little easier, and this one is definitely worth adding to your rotation. Make a batch, serve some with meatballs, and freeze the rest. Future you will be very happy you did!

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