Crockpot Spaghetti Sauce

 Crockpot Spaghetti Sauce:

Inspired by Make the Bread, Buy the Butter and adapted from Good Cheap Eats

There are several reasons to make your own spaghetti sauce:

  • You want all the ingredients to be pronounceable
  • To avoid added sugar (No, really! Check the label…on Prego it’s ingredient #3.)
  • You’re too cheap to spend $3+ a jar, or more for the fancy stuff
  • Need sauce to fuel your pasta/homemade pizza addiction
  • It cooks itself in the crock pot overnight
  • Garden is overrun with fresh herbs
  • Just because you can

As you know, all of these reasons apply to me. And the very first batch was a success! Sometimes I need to try a recipe a few times before it turns out right, but this was tasty right off the bat.

    The part that makes it cheating easy is that we’ll use canned tomatoes. If you’ve ever spent an afternoon skinning, de-seeding, and cooking down fresh tomatoes, you’ll know why canned tomatoes are a godsend here. There’s no shame in this shortcut!

    6 cloves or more garlic
    2 large onions
    1 cup raw baby carrots (adds sweetness)
    1/4 cup olive oil
    #10 can chopped tomatoes (this is the giant 6lb 6oz can)
    1/2 cup finely chopped parsley
    1/4 cup or more finely chopped basil
    1 tablespoon salt
    1/2 teaspoon crushed red pepper flakes

    Finely chop your garlic, onions, and baby carrots. We like smooth sauce, so I use my chopper-majigger to get everything minced nice and fine. They’ll disappear into the sauce and you’ll get the flavor without the lumps!

    Saute the garlic, onions, and carrots in the olive oil over medium heat until softened. Add them to the crock pot along with all the other ingredients.

    Cook on low, stirring occasionally, for 10-12 hours. You can see from the “sauce ring” that it cooks down quite a bit.

    Crockpot Spaghetti Sauce:

    The tomatoes will soften and break down while cooking. If the sauce is still too lumpy after several hours, zip it with your stick blender to desired consistency.

    Cool, divide into jars, and freeze. I ended up with 11 cups of sauce, which equals about 5 jars of store-bought.

    Oh, and the cost breakdown? If nothing else, let this convince you. An average price around here for Prego Traditional, 24oz, is $3.59 ($0.15 per ounce). Mama’s crockpot sauce? Since I got the garlic, parsley, and basil from the garden, the entire batch cost $4.75–or FIVE CENTS per ounce. Cha-ching and yum!!

    Crockpot Spaghetti Sauce:

    This article was shared on Keep it Real Thursday and Pennywise Platter Thursday.

    16 thoughts on “Crockpot Spaghetti Sauce

    1. Andrea

      Hi Pam! We met at the library where I work, and this is my first visit to your blog. I love it! Your home made, crock pot tomato sauce is timely for me. Just recently I was noticing that the organic brand of tomato sauce I have been buying lately has one more gram of sugar per serving than the non organic brand! Yikes. Your recipe looks great and I love using my crock pot too so I will have to try this soon. I also appreciate the cost break down you provided.
      I will for sure stop by your blog again and again. Take care and see you at the library! Andrea

    2. Anonymous

      Hello, love your official recipe, I have done this for several years-only add just what I have, lots of fresh tomatoes and lots of zucchini, celery, I add mushrooms when I actually use it.This year I added some canned tomato paste to it and liked the thickness

    3. Elizabeth

      This looks great! I can’t wait to make it. I am embarrassed to ask this, as I guess I should know– but what do you mean by #10 can of tomatoes? I’m assuming you don’t mean ten cans of 6-pound tomatoes, but one can of 6-pound tomatoes doesn’t seem like enough. Thank you!!

    4. Linda

      Might be a stupid question, but do you keep the crock lid on or off? Doesn’t seem like it would cook down as much as shown in the pic with the lid on since it’s such a moist environment. I make my own sauce often, but have never done it in the crock. Would be nice to have it cook overnight.

      1. Pam Post author

        It doesn’t have any added acid, so I would freeze it or pressure can it to be safe. It’s not worth taking the risk!


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