vegan Slow Cooker Basil Marinara - a fresh summer tomato sauce - flavorful and easy to prep and forget - it slow cooks all afternoon, filling your kitchen with wonderful fragrance!
Slow Cooker Basil Marinara
Fresh summer tomatoes are one of my favorites. Indulgent.
I know - indulging? Yes. When you like marinara and the many foods that like to swim in it, this is a form of indulgence.
Fresh Summer Tomato Sauce
Don't even get me started on summertime, when my garden has the most amazing fresh Roma tomatoes. I can often be found standing in my yard, eating a tomato like an apple. Garden fresh is always the best, and tomatoes especially so.
During the summer, this recipe uses a few pounds of my fresh garden tomatoes. I always make several batches to can (well, jar!) so we can enjoy that freshness all year long.
When those extra jars run out, I make this recipe using canned fire roasted tomatoes.
In addition to all sorts of pasta, this marinara sauce is perfect for our Mozzarella Stuffed Vegan Chicken Burgers!
Slow Cooker Basil Marinara
this fresh summer tomato sauce is flavorful and easy to prep and forget until dinner is ready!
Ingredients
- 2-3 tablespoons olive oil
- 2 yellow onions, peeled and diced
- 6 garlic cloves, minced
- 2 pounds fresh garden tomatoes (or 2 (28 ounce) cans fire roasted tomatoes)
- ⅓ cup tomato paste
- large bunch (¾ cup) fresh basil, chiffonaded
- 2 tablespoons dried oregano
- salt and pepper
Instructions
- In pan over medium heat, sauté onion and garlic in olive oil. Sauté several minutes, until softened.
- In slow cooker set to low heat, combine tomatoes, tomato paste, basil, oregano, salt and pepper. Add onion and garlic, cover and cook for 2 hours.
- After sauce is warmed through, smash tomatoes into smaller pieces (using a potato masher or large fork). Cover and cook on low for another 2-3 hours.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Try AmazonFresh Free Trial
for Unlimited Grocery Delivery - add these recipe ingredients to your list. use code FRESH25 for a $25 off discount on your first AmazonFresh order!
about Kristina:
Kristina is spabettie! She discovered a love of cooking at an early age, and founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into sharing flavorful and vibrant vegan food! She loves dachshunds, karaoke, drums, and travel.
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
heather says
What size cans do you count as "big" cans? 28 oz? I went to find some today and could only find fire roasted tomatoes in 14.5 oz cans. Just wanted to know more I start. Thanks for your help; I'm very excited to try this recipe!
Kristina Sloggett says
hi Heather, yes by big I mean 28 ounces, sorry - I will update the recipe to be more specific. so if you picked up four of those cans, you should be fine! 🙂 enjoy!
heather says
Thanks Katie! During the summer do you have an estimate of how many roma tomatoes you use? Or pounds?
Also, do you ever blend your or keep in chunky? My first batch is cooking right now! Thanks for your help!
Hannah A. says
Two questions, if I may: 1) I have no fire-roasted tomatoes on hand; could I sub plain, old diced, and embellish with a bit of liquid smoke? 2) I'm assuming the canned tomatoes go into the crock juice and all? And 3) Have you had any luck freezing this marinara? Some tend to separate, per more unfortunate experience.
Thank you, my thighs think you are SO GOOD to have posted this delicious-looking excuse to stuff them with more pasta. 😉
Kristina Sloggett says
hi Hannah!
sorry so late in reply - YES plain diced tomatoes will work just fine (the liquid smoke sounds like a fantastic addition!). I have not frozen this, we tend to enjoy it in recipes all week when I make it... let me know if you try? and... here's MY honest question, is it bad if it separates while frozen? if you use it fairly quickly (within a month or two) will it not still taste good, when defrosted you can combine it all together again?
enjoy, let me know if you try freezing!
Kristina
Hannah A. says
And when all is said and done, all I really need say is this:
Thank you, thank you, "I have found the [marinara] whom my soul loves." 😉
Yes, folks, it's THAT good. I ended up using a combination of 1 28 oz. can crushed tomatoes and 3 14.5 oz. cans diced with juices, which resulted in a smidgen over 8 c. heavenly marinara after 4 hrs. on low heat. I skipped the caramelization step, therefore eliminating the extra calories from the olive oil (and with them, an extra step). My onions I chopped somewhat roughly, knowing in the end I would use an immersion blender to achieve the desired consistency. For the record: 1) I do not in the least bit regret making a grocery store run solely to buy fresh basil (for present want of my own garden plot or counter top canister); and 2) I am happy to report back this sauce freezes beautifully!
Thank you again, Kristina! 🙂
Kristina Sloggett says
aw, THANK YOU Hannah! 🙂 I am so SO happy you liked this, and it's very good to know it freezes well too! thanks for letting us know, and enjoy! XO
Allie says
Mmm, glad I'm not the only one who stands in her garden and eats fresh tomatoes plain. Is it the middle of summer yet?
And, oh, lentils, how my digestive system hates you, and how much my mouth and brain love you.
Kristina Sloggett says
ha - oh good, you do this too? I know... I cannot wait for spring - it's my favorite - and then summer, for all the garden fresh produce!
oh, no! just lentils or other legumes too? I love lentils...