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

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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.

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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.

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153 thoughts to “Easy Crock Pot Tomato Sauce”

  3. 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!
    Reply
  4. 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.
    Reply
    1. You can keep the sauce off and let it reduce a bit. You can also add a bit of arrow root or flour to thicken it up a bit. You can find all the products I use here. https://mywholefoodlife.com/shop/
      Reply
  5. 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?
    Reply
    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. :(
      Reply
  7. 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!
    Reply
    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.
      Reply
  8. 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!
    Reply
  9. 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!
    Reply
    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.
      Reply
  12. 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.
    Reply
  13. What's the difference between the vine ripened tomatoes and the diced tomatoes. Can I just use all diced tomatoes or all ripened tomatoes.
    Reply
  15. 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!
    Reply
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  17. 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
    Reply
    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.
      Reply
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  20. This looks amazing! Making it right now, and wondering if I should puree it before or after cooking it? I like my sauce without chunks. Thank you!
    Reply

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