Description
A rich and flavorful Slow Cooker Spaghetti Sauce made with crushed tomatoes, garlic, onion, and a blend of herbs and spices. This easy, hands-off recipe simmers all day to develop deep, comforting flavors perfect for pasta nights.
Ingredients
Main Ingredients
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 2 (28 oz) cans crushed tomatoes
- 1 (6 oz) can tomato paste
- 1 Tbsp dried basil
- 1.5 tsp dried oregano
- 1 Tbsp brown sugar
- 1 Tbsp balsamic vinegar
- 4 Tbsp butter
- 1 tsp salt (or to taste)
Instructions
- Prepare the aromatics: Dice the yellow onion finely and mince the garlic cloves. Place both into a 3-quart or larger slow cooker for the base flavor.
- Add remaining ingredients: Pour in the crushed tomatoes and tomato paste, then add dried basil, oregano, brown sugar, balsamic vinegar, and butter. Stir thoroughly to combine all ingredients evenly.
- Cook the sauce: Cover the slow cooker with its lid and cook on the high setting for 4 hours or on low for 8 hours, allowing flavors to meld and develop deeply.
- Finish and season: After cooking, stir the sauce well, then add salt gradually to taste, starting with ½ tsp and increasing to about 1 tsp as preferred. The sauce is now ready to use immediately, or you can refrigerate or freeze for later use.
Notes
- For a smoother sauce, blend partially or fully after cooking if desired.
- You can add cooked ground beef or sausage for a meat sauce variation.
- Adjust herbs and sugar according to personal taste preferences.
- Balsamic vinegar adds a slight tang and depth—do not skip for best flavor.
- Leftover sauce keeps well in the fridge for up to 5 days or freezes up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Sauce
- Method: Slow Cooking
- Cuisine: Italian
