Slow Cooker Tomato Sauce

Slow Cooker Tomato Sauce

Michele McCormick 18

"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."


10 h 15 m servings 105 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Your rating



  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, ea...

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 sauc...

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 ...

I am lucky, been cooking a long time and know intuitively how to make things yummy, so I usually am able to take any recipe and make it my own AND make it 5 star! I also am lucky because in Tucs...

I've tried this method twice now, each time tweaking some of the ingredients to try for a better result. It just wasn't very good either time. I've had a much better result using canned tomato...

Great way to use bulk tomatoes - thanks!I doubled recipe, used ~1t. red pepper flakes instead of cayenne, diced the tomatoes (didn't peel or remove seeds), added 1 T sugar, cooked for 15 hrs ove...

This sauce would be much better without an entire teaspoon of cayenne pepper. Oh my gosh, it was SO spicy! My family could barely eat it. I'm giving it four stars, but I'm sure the next time I m...

I let this cook overnight about 12 hours in total and boy does this have a kick. I've frozen the rest so we can enjoy the rest later. Will make again without doubt. Thanks.

I used this as starter to make tomato based pasta sauce & I was intrigued. I had to modify it quite though. There was far too much cayenne pepper and I will reduce it drastically for next time. ...