Description
This Easy Slow Cooker Vegetable Marinara is a hearty, wholesome sauce bursting with fresh, bold flavors. Combining fire-roasted crushed tomatoes with a colorful medley of vegetables and herbs, it’s slow-cooked to perfection, making it ideal for a comforting pasta night or as a versatile base for many dishes.
Ingredients
Scale
Sauce Base
- 28 ounces canned crushed tomatoes (choose high-quality, fire-roasted for richer depth)
- 2 tablespoons tomato paste (adds concentrated flavor)
- 1 cup vegetable broth
- 1 medium yellow onion, diced finely
- 4 cloves garlic, freshly minced
- 2 tablespoons extra virgin olive oil (divided)
Vegetables
- 1 medium zucchini, chopped into bite-sized pieces
- 1 medium red bell pepper, diced
- 8 ounces mushrooms, sliced
- 1 medium carrot, grated or diced
Seasoning & Herbs
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bunch fresh basil leaves (stir in near the end)
Instructions
- Sauté Onions and Garlic: Heat one tablespoon of extra virgin olive oil directly in the slow cooker on the High setting. Add the diced yellow onion and freshly minced garlic, sautéing until softened and fragrant, about 5 minutes.
- Build the Sauce Base: Add the canned crushed tomatoes, tomato paste, and vegetable broth to the softened onions and garlic. Stir thoroughly to combine and allow the flavors to meld.
- Add Vegetables: Mix in the chopped zucchini, diced red bell pepper, sliced mushrooms, and grated carrot into the sauce base. Toss gently to distribute everything evenly.
- Season the Sauce: Sprinkle dried oregano, red pepper flakes (if using), salt, and black pepper evenly over the vegetables. Fold the seasonings in gently to avoid bruising the vegetables.
- Slow Cook: Lock the lid on the slow cooker and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours, allowing the sauce to develop rich flavors and the vegetables to become tender.
- Finish with Fresh Basil and Olive Oil: Just before serving, stir in the fresh basil leaves and drizzle with the remaining tablespoon of extra virgin olive oil to enhance the sauce’s brightness and depth.
Notes
- For a spicier kick, increase the red pepper flakes to taste or add freshly ground black pepper.
- Use fire-roasted crushed tomatoes for an added smoky flavor.
- This sauce can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Great served over pasta, as a dipping sauce, or as a base for vegetarian lasagna.
- Feel free to add other vegetables like eggplant or spinach for variation.
