Slow Cooker Tomato Sauce

Slow Cooker Tomato Sauce

Michele McCormick 14

"This tangy, zesty sauce instantly became a family favorite. I created it when my family came in from out of town; everyone raved about it and my husband begs me to make it all the time."

Ingredients 10 h 15 m {{adjustedServings}} servings 105 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 105 kcal
  • 5%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 5.5g
  • 2%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 394 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place tomatoes, onion, garlic, and olive oil in a slow cooker. Season with oregano, basil, cayenne pepper, salt, black pepper, and cinnamon.
  2. Cover, and cook 10 to 15 hours on Low. The longer you simmer it the more flavorful it becomes. At 10 hours it's really good, but at 15 its even better.
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Reviews 55

  1. 68 Ratings


In reading the reviews for this sauce I wanted to tell the reviewer who said that this was a base sauce and to other reviewers who were modifying the sauce. This is not a Italian base sauce, each time you correct the sauce by adding other ingredients you further complicate the taste of the sauce. In otherwords, your breaking down the original sauce. This sauce as in the original recipe is a good tangy sauce that has muliple uses. The Italian base tomato sauce is plum tomatoes, with 4 cloves garlic, blend and simmer for 30 minutes. The last 10 minutes add a whole stem of fresh basil and simmer the remaining 10 minutes. Then pull the basil out of the sauce, remove from heat and let it cool. Store for furture use. Then when you need a sauce for spaghetti, or as a sauce for meat like Chicken Parmesan or stuffed shell, you seasn the sauce to the dish. Good taste sauce, I'll use it for shell and chicken parmesan.


This was so easy & tasty. My whole family loved it. I made the recipe with 40 roma tomatoes fresh from the garden, & used a banana pepper and 1 tsp. cayenne & it was still like an arabiatta sauce. (Added a bit of sugar too!)Everything else, as is! Excellent! We used it for pasta, then the next night for a spicy Chicken Parm. (I didn't seed the tomatoes & the sauce was a fresh tomato sauce from Italy...not the thick Americanized ones.) I'll use up my tons of tomatoes on this one!


Excellent. The flavor of this sauce is very good. The only thing I will do the next time, though, is to reduce the pepper. I like spicy recipes, but my husband does not. So I need to make it a little less spicy. I made ravioli and used this for the sauce. Very tasty and fairly easy to make.