Easy Crock Pot Tomato Sauce

Melissa King Dips, Spreads and Sauces, Recipes

Easy Crock Pot Tomato Sauce.  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.

 

Easy Crock Pot Tomato 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.

Easy Crock Pot Tomato Sauce

Easy Crock Pot Tomato Sauce

print shopping list
Prep Time 3 hr

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

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

by

Recipe Notes

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.

Subscribe
Join more than 35,000 subscribers and start gettiing free recipes direct to your inbox!

You may also like

Balsamic Kale Chickpea Salad (Vegan)
Peanut Butter Chocolate Chip Donuts (Vegan)
Gluten Free Red Velvet Donuts
Chocolate Mint Cookie Dough Bites

153 thoughts to “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
    Reply
    2. There are lots of things missing...not enough garlic, herbs and onions. This sauce will definitely be too sour. I grow my own ripe tomatoes (and herbs) and I have sweeten it with carrots, honey or brown sugar. Without a sweetener, it is very hard to eat.
      Reply
    1. Tomatoes. That has been corrected. This is the last time I write a post when my toddler is home. Gets distracting. lol.
      Reply
  5. 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?
    Reply
    1. Yes! That is one of my favorite treats! Here is the link. https://mywholefoodlife.com/2013/02/11/coconut-cream-larabars/
      Reply
  9. recommendations for the best way to peel tomatoes? I googled a few tips but didn't find them to be that easy to do.
    Reply
      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!
        Reply
      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!..
        Reply
      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 :-)
        Reply
    2. 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.
      Reply
    3. 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!
      Reply
  10. Pingback: Slow cooker tomato sauce | Amuse Your Bouche
  11. 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!
    Reply
        2. 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. :-)
          Reply
          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.
  12. 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!
    Reply
  13. 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!
    Reply
    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. :)
      Reply
    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!
      Reply
  15. 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! :)
    Reply
      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.
        Reply
  16. 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.
    Reply
    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.
      Reply
  18. 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?
    Reply
    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.
      Reply
      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! :)
        Reply
        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.
          Reply
  19. 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!
    Reply
  20. 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!
    Reply
    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.
      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *