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Favorite Crockpot Tomato Sauce

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  • 4 (28 ounce) cans of whole, peeled tomatoes
  • 2 sweet onions, ends removed, peeled and sliced in half
  • 4 garlic cloves, minced
  • 6 tablespoons unsalted butter, cut into pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • Drain 2 cans of the tomatoes, reserving the juice if you desire. You won’t need it for this recipe.
  • Add the drained tomatoes, the 2 other cans of tomatoes (juice and all), the onion, garlic and butter to the crockpot. Cover and cook on low for 6-8 hours, stirring occasionally if desired. The tomatoes will break down but near the end, I like to take a potato masher and crush them as much as I can. I prefer to remove the onion, but my husband likes to keep it in there, so it’s your choice! Season with salt and pepper, then taste and season additionally if needed. Sometimes I need to add a little more salt and pepper. You can also add some dried oregano or basil if you’d like. Use as desired on pasta, pizza, casseroles, etc. This is a very simple, fresh-tasting tomato sauce. If you’re a tomato sauce connoisseur, it may not be for you – add whatever you’d like to make it your own!
  • I’ve also stirred a 1/2 cup of freshly grated romano cheese into this and it’s… amazing.


[adapted from marcella hazan via smitten kitchen]

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