Description
This Easy Slow Cooker Vegetable Marinara is a rich, flavorful sauce packed with fresh vegetables and herbs. Perfect as a hearty pasta sauce or a versatile base for many dishes, it uses simple ingredients slow-cooked to develop bold, fresh flavors with minimal effort.
Ingredients
Scale
Sauce Base
- 28 ounces Canned Crushed Tomatoes (Choose high-quality, fire-roasted for richer depth)
- 2 tablespoons Tomato Paste (Adds concentrated flavor)
- 4 cloves Garlic Cloves (Freshly minced)
- 1 medium Yellow Onion (Diced finely)
- 2 tablespoons Extra Virgin Olive Oil (divided)
- 1 cup Vegetable Broth
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)
Seasonings & Herbs
- 1 teaspoon Dried Oregano
- 1 bunch Fresh Basil Leaves (Stirred in near the end)
- 1/2 teaspoon Red Pepper Flakes (Optional)
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
Instructions
- Prepare the Sauce Base: Heat one tablespoon of extra virgin olive oil in the slow cooker on High. Add the finely diced yellow onion and freshly minced garlic cloves, sautéing directly in the slow cooker until softened and fragrant, about 5 minutes.
- Add Tomatoes and Broth: Stir in the canned crushed tomatoes, tomato paste, and vegetable broth to the softened onions and garlic to combine the flavors evenly.
- Add Vegetables: Mix the chopped zucchini, diced red bell pepper, sliced mushrooms, and grated carrot into the sauce base carefully to distribute all vegetables.
- Season the Sauce: Sprinkle dried oregano, red pepper flakes (if using), salt, and black pepper evenly over the vegetable and sauce mixture. Gently fold to blend the seasonings throughout.
- Slow Cook: Cover the slow cooker with the lid locked and cook on Low for 6–8 hours or High for 3–4 hours, allowing flavors to meld and vegetables to soften perfectly.
- Finish with Fresh Herbs and Oil: Stir in fresh basil leaves carefully to retain their bright flavor. Drizzle the remaining tablespoon of extra virgin olive oil over the sauce before serving for added richness.
Notes
- For sweeter, smokier tones use fire-roasted canned tomatoes.
- If you prefer a spicier sauce, increase the red pepper flakes.
- This sauce freezes well—store in an airtight container for up to 3 months.
- Use the sauce over pasta, polenta, or as a base for vegetable-packed casseroles.
- You can omit the red pepper flakes for a milder flavor suitable for all ages.
