Crock-Pot Tomato Sauce

4.7 from 3 reviews

This simple crockpot tomato sauce is easy to prepare and great for pizza, pasta, calzones, and more! No peeling or seeding required. 


  • 2 28-ounce cans of tomatoes, crushed, whole, or diced
  • 1/4 cup extra virgin olive oil
  • 1/2 cup onion, diced
  • 2 garlic cloves, peeled and thinly sliced
  • 1 tablespoon basil
  • 1 carrot, grated (1/2 cup)
  • 1 teaspoon salt
  • 1 tablespoon sugar (optional)


  1. Add all the ingredients into a 6-quart slow-cooker. Cover and cook on low for 4-6 hours, stirring occasionally.
  2. If you’re using whole tomatoes, once they’ve broken down, uncover. Continue cooking for another hour or two, until the sauce, has thickened.
  3. For a smooth sauce, run it through a food mill, carefully blend in a blender, or use an immersion blender.
  4. Allow sauce to cool down to room temperature and refrigerate unused sauce and use within 4 days.
  5. You can freeze the sauce in an airtight container or zip bag for up to 2 months.



Yields 2 pints or 4 cups.