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Fresh Tomato Slow Cooker Spaghetti Sauce

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Fresh Tomato Slow Cooker Spaghetti Sauce
Submitted by:
Makes: 16 servings adjust
"This is a great sauce to make and freeze when you have a surplus of tomatoes from your garden! Grab your tomatoes and slow cooker and you're set!"



  • 16 cups Fresh Roma Tomatoes, blanched, peeled and roughly chopped

Step 1

To blanch tomatoes: Bring a large pot of water to a boil. Carefully drop tomatoes a few at a time into the boiling water. When the skins split (takes just a couple of minutes) scoop them out and place in a large bowl of ice (or very cold) water until cool enough to handle. Skins should slip right off. Continue processing, replacing the cold water as it warms up, until all tomatoes are peeled.


  • 12 cup Olive Oil
  • 1 large Onion, chopped
  • 1 large Green Pepper, chopped
  • 4 cloves Garlic, minced or pressed

Step 2

Heat olive oil in a large skillet. Saute onion and green pepper until onion is transluscent. Add garlic and saute until fragrant. Put mixture into crockpot.

Step 3

Add peeled and chopped tomatoes from Step 1 to the crockpot.


  • 2 tablespoons Dried Oregano
  • 2 tablespoons Dried Basil
  • 14 cup Fresh Parsley, chopped
  • 2 tablespoons Kosher Salt, or 1/2 that for regular table salt
  • 34 teaspoon Black Pepper
  • 1 cup White Sugar, or more to taste. start low, you can always add more at the end if you feel it needs it.

Step 4

Add oregano, basil, parsley, sugar, salt and pepper to the crockpot and mix thoroughly.

Step 5

Place cover on crockpot and cook on low for 8-10 hours or overnight.

Step 6

Allow sauce to cool a bit and then puree with an immersion blender until desired consistancy. Ladle 4 cups (1 quart) sauce into each of 4 freezer bags. Store in freezer.


  • Tomato Paste, to taste

Step 7

When ready to use, thaw and heat up sauce. Add roughly 2 Tbsp tomato paste for EACH quart of sauce that you are using (or enough to get desired thickness). Simmer for a few minutes to get rid of the 'raw' tomato paste taste. Serve.
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