Everyone has ‘their thing’ that they cook. You know, their specialty. For me, it’s my lasagna. And the secret to a great lasagna is having a great sauce. My homemade marinara sauce has been turned into pizza sauces, manicotti, lasagna, topped over homemade ravioli and even just had loaves of french bread dipped into them. It’s good. Better than good, really.
And the best part is that it isn’t that difficult and tailor it to your preferences. Do you have zucchini on had? Toss it in! Spinach? Yum. Going for a chunkier sauce? That’s good too. Extra garlic? I’m totally good with that. Once you make this homemade marinara sauce, you can play around with the base recipe to customize your own famous sauce.
A few quick FAQ before we get started:
- Can I make this using fresh tomatoes? Yes! But you will have to add more herbs and personally, I have to add more sugar. But in the summer, we use tomatoes right out of our garden!
- What slow cooker do you use? I get this question ALL.THE.TIME. Here is the one that I use most often. (Yes, we have a few!)
- Do you really need a slow cooker liner? No, but I love them. Clean up is easier and sometimes I’ve even been known to tie the bag and store it in the refrigerator as is.
- Can you freeze this recipe? Yes. I recommend using freezer specific jars or using your vacuum sealer.
Make it tonight for dinner or pop it in the freezer for an easy dinner later. If you make this marinara sauce, I would love to see and hear!
Don’t forget to pin our slow cooker marinara recipe!