Easy Crock Pot Tomato Sauce

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Tomato Sauce is a lot like ketchup and BBQ Sauce, in the fact that you can’t seem to find a store bought kind that doesn’t contain processed sugar.  So, I set out to create a super easy, crock pot tomato sauce that tastes great with no added sugar.  When we got our co-op basket this past week, I saw a package of tomatoes on the vine and I knew I was going to use them for sauce.  This crock pot tomato sauce recipe is almost as easy as my Homemade Vegetable Stock.

sauce

This sauce is so easy that you really just throw everything in the crock pot and walk away.  Plus, it makes a ton.  We freeze it for those busy days when you need to make dinner in a hurry.  You can pull it out in the morning and let it defrost on your counter top all day.

Crock Pot Tomato Sauce

Crock Pot Tomato Sauce

Easy Crock Pot Tomato Sauce

Rating: 51

Prep Time: 3 hours

Total Time: 3 hours

Easy Crock Pot Tomato Sauce

Ingredients

  • 12 vine ripened tomatoes peeled and chopped
  • 1/2 onion rough chopped
  • 1/4 cup fresh flat leaf parsley chopped
  • 10 basil leaves
  • 2-3 garlic cloves minced
  • 1/2 tsp thyme
  • 1 tsp oregano
  • salt and pepper to taste

Instructions

  • Throw everything in the crock pot and cook on high for at least 3 hours.

I like to cook it longer because the longer it cooks, the more developed the flavor gets. If the sauce seems thin to you, you can thicken it with a tablespoon of arrowroot. You can also uncover and let it reduce while cooking. This sauce would also make a great sauce for my Rustic Vegan Pizza. If you like a super smooth sauce, feel free to blend it with an immersion blender.

http://mywholefoodlife.com/2013/04/09/easy-crock-pot-tomato-sauce/

109 thoughts on “Easy Crock Pot Tomato Sauce

  1. There seems to be an ingredient missing:
    1 tsp garlic powder
    1/2 tsp ?????????????????????
    1 tsp oregano
    salt and pepper to taste

    1. Tomatoes. That has been corrected. This is the last time I write a post when my toddler is home. Gets distracting. lol.

  2. I have a question, on the top of the page is a picture of a square that looks like a brownie. It’s beside a picture of a salad. What is that square called and is the recipe on you’re site?

  3. recommendations for the best way to peel tomatoes? I googled a few tips but didn’t find them to be that easy to do.

      1. I’m going to try that next time. I did the method where you cook them individually over a gas burner and then they are supposed to peel off…they didn’t. Very time consuming. BUT, we love this tomato sauce. We had it the first night, and I froze a large jar for the future. Just had it last night and it was just as good as the first time. Thank you, thank you!

      2. LOL….JUST BLANCH IN BOILING WATER 3-4 MINS..SHOCK IN COLD WATER!.. PEELS COME RIGHT OFF!..CONTINUE WITH YOUR RECIPE…LOVE YOUR SITE!..

      3. Freeze your tomatoees whole. When they’re *barely* thawed the thin, transparent skins will slip off with no effort. There’s less waste, it’s faster and it doesn’t heat up your kitchen. Dice them while they’re still icey. You can use the frozen tomatoes all winter for making cooked dishes that taste like they were made with fresh- picked tomatoes or you can. Preserve by canning. I will definitely be making crock pot sauce with them :-)

    1. I place tomatoes into a pan of boiling water, as soon as you see a small crack in the skin remove from pan and place in a bowl of ice water. The skins will then peel right off. Only takes a couple of minutes.

    2. Easiest way to peel tomatoes is to scald in boiling water (drop in until skin starts to split) then put in ice cold water. The skin sloughs right off!

  4. Good grief some of the past comments are rude :/ I will definitely try this recipe for use on clean pizza as I haven’t found one I’ve like yet. Thank you!

        1. I have MS, sometimes all caps is not shouting. It is easier for some of us with dif-abilities to both read and type in all caps. Just a different viewpoint to consider. :-)

          1. Thanks for sharing that Rhonda. That is something I had never thought of before and I appreciate you telling me that. :)

          2. Typing in all caps means nothing unless you are saying something mean. I type in Caps sometimes because it brings attention to something that I need to see right away the next time I bring it up. Also, as we get older, vision becomes a problem.

  5. Another super easy way to peel tomatoes is to freeze them. When you want to make sauce then run them under hot water, or put them in a bowl of water. After a few seconds the skins slide right off!

  6. Tried this recipe the other night with some browned seasoned beef on spaghetti squash, BRILLIANT! You make me look like a cooking genius, thank you! I do have a question; did you drain the juice from the canned tomatoes? And do you deseed the vine ripened tomatoes before you chop them? My sauce was a little runny, but the flavor was excellent! I added mushrooms to mine, it was awesome. Thanks again, will most definitely be trying more recepies from you!

    1. Yay! Happy you liked it! I do not drain the tomatoes, but I do remove the seeds from the vine ripened tomatoes. If you sauce is still a bit runny, you can add a bit of flour or arrow root to thicken it. :)

    2. SIMMER IT LONGER!..A GOOD SAUCE TAKES A THE LEAST 5 HOURS!..I WILL GO ALL DAY..REDUCE AT LEAST 3 TIMES!. I WOULD NEVER ADD FLOUR!

  7. Lately there seems to be much discussion regarding BPA levels in canned vegetables, especially in tomatoes. Do you know of a brand that is BPA free? Would like to try this recipe but am running low on my canned tomatoes from last year and my crop isn’t in yet for this one! :)

      1. That’s true, Eden does have BPA free cans, but not the tomatoes, too acidic. I purchase POMI tomatoes in a carton or you can get chopped tomatoes in a glass jar. Recipe sounds good, I’m going to have to try it.

  8. Thanks for the reminder to use my slow cooker. I make my own sauce, but I tend to cook it low and slow on the stove. Not sure why I don’t use the slow cooker, but I’m going to give it a try.

    1. I also slow cook a lot on the stove. The crock pot is great for those days you want to leave the house with no worry.

  9. I always make my own sauce but I have to use the canned tomatoes form the store. This year we have planted tomatoes and I want to can them for the winter so that I don’t have to buy the canned. I have always been afraid to can tomatoes because of the horror stories of them exploding! Any advice?

    1. I haven’t heard of them exploding, but if you are worried about BPA, you can get Eden Food’s brand. Their cans are BPA free.

      1. I think “exploding” may be in reference to pressure cooker explosions. Google info on Ball canning – they have a bunch of info on how-to using a pot on the stove. No explosions there! Good luck! :)

        1. I found out today that you can just freeze tomatoes whole. No idea if this helps the exploding canning problem or not. Much easier though.

  10. Wonderful recipe! I can’t wait to try it. Thanks for sharing all that you do. I learn SO much and it has changed the way we eat and the way I shop! Keep up the good work and know that you are greatly appreciated!

  11. Question: if I freeze this do I just put it in a mason jar and that’s it? Or do I need like a canning machine or something? Ty! Can’t wait to try!

    1. You can use a freezer safe glass jar, zip lock bag or any other freezer safe container. You can even freeze it in ice trays and pop out when needed.

  12. Hi, I love this recipe! It is brewing in my crockpot with tantalizing smells. I was wondering if you blended the sauce after it was done, just to make it more, well, blended. Or would cooking it longer help? Thanks!

  13. I started this last evening and accidentally left it on overnight, but it never “sauced.” The tomato pieces looked just as when I first put them in. A potato masher has it looking more like a sauce, but it’s runny, so I am giving it some more time but with cover off to see if it will reduce a bit.

    Do you have to do any stirring or anything to get the finished product? What size slow cooker and brand do you use? TIA.

  14. I have this in the crock pot now and I am not loving it. I want it to be great recipe for me because I need something like this so I am hoping I am just doing something wrong. I am having the same issue as the poster above it looks like diced tomatoes in water rather then ‘sauce’. And the taste is very bland, not rich and thick like a jarred sauce would be. I am going to turn the crock pot on low and try to doctor it up but was hoping I am doing something wrong?

    1. I don’t know. I have had a lot of positive comments on it in the past. I would say to uncover it and try to reduce it down. You can also add some flour or arrow root to thicken it some more. I am sorry it’s not working out for you. :(

  15. This looks delicious, and my boyfriend’s garden has quite an abundance of tomatoes so this is the perfect recipe for us. I do have a quick question… If using all homegrown tomatoes, what is the difference between the first two ingredients? Do I not peel the diced seven cups? Also, how small should I chop the first peeled tomatoes?

    Thank you!

    1. For the 7 cups, just chop up some tomatoes. You can rough chop them. I actually used 2 28 oz cans diced tomatoes, but so many people asked for a measurement to use fresh. For the vine ripened tomatoes, you can rough chop those as well.

  16. Hi, can this sauce be used instead of spaghetti sauce? I have oil sensitivity and all store bought spaghetti sauces contain some type of oil. Do you have spaghetti sauce recipe? Thanks!

  17. Sorry if this is a dumb question. I plan to use all fresh tomatoes from the garden. Is that 7 cups + 6 more tomatoes? Do I need to peel them all? Thanks!

    1. 7 cups diced tomatoes + 6 whole peeled tomatoes. IF you use canned tomatoes, the 7 cups equals out to 2 28oz canned diced tomatoes. I hope that makes sense.

  18. Just a thought, when using all fresh tomatoes you will have a more palatable sauce if you blanch all the fresh tomatoes in boiling water for 3-4 minutes and then immediately put them in ice water. Then if there is not already a split place on the skin make a small cut and pull off the peels. you can then cut in half and scoop out the seeds and then dice or cut up. Measure to be sure that you have the correct amount of tomatoes and then just proceed with the recipe. We don’t like the texture of the peels in our sauce so I always peel them when using fresh tomatoes. Thanks for the recipe.

  19. What’s the difference between the vine ripened tomatoes and the diced tomatoes. Can I just use all diced tomatoes or all ripened tomatoes.

  20. I am sure this is somewhere in the comments…. but how long will it last in the refrigerator and in the freezer? TIA! Going to make some today!

  21. I don’t know how on earth you got the sauce that is in that picture shown above. My husband and I did *exactly* as the recipe calls, and it looks like watered-down chunky salsa! It’s been going for nearly 5 hours! I’m reading the comments and people are talking about canned tomatoes, but the recipe above says nothing about that. Is there something different than what I’m seeing??
    Just in case, here is what I am reading, copied and pasted from the recipe above….
    12 vine ripened tomatoes peeled and chopped
    1/2 onion rough chopped
    1/4 cup fresh flat leaf parsley chopped
    10 basil leaves
    2-3 garlic cloves minced
    1/2 tsp thyme
    1 tsp oregano
    salt and pepper to taste

    1. I changed the original recipe because I no longer use canned tomatoes. I have made this several times using homemade diced tomatoes as well. If it is to watery, you can always take the cover off the crock pot and let some of the liquid evaporate. You can also add a little arrowroot to thicken it as well.

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