Slow Cooker Spinach Marinara Sauce Recipe -
Slow Cooker Spinach Marinara Sauce Recipe
  • READY IN 5+ hrs

Slow Cooker Spinach Marinara Sauce

Recipe by  

"Veggie packed pasta sauce prepared in the slow cooker! Note -- this is a very sweet and spicy tomato sauce so adjust the seasonings (salt, pepper and garlic) to suit your taste!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    5 hrs

    5 hrs 15 mins


  1. In a 5 quart slow cooker, combine olive oil, onion, garlic, carrot, spinach, tomato paste, mushrooms, salt, oregano, basil, crushed red pepper, bay leaves and tomatoes.
  2. Cover and cook on high for 4 hours. Stir, reduce heat to low and cook for 1 to 2 hours more.
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Reviews More Reviews

Most Helpful Positive Review
May 25, 2004

A great recipe for the slow cooker. After reading some of the reviews, I too decided to cut down on the herbs. Instead of using tablespoons, I used teaspoon measurements. It was awesome and went well with the gnocchi that I used. I think you need a heavy pasta to go with this sauce which turns out quite thick. I may even scale down the amount of tomato paste the next time around.

Most Helpful Critical Review
Feb 02, 2006

this recipe is decent for a shopping list. the first time i followed the recipe exactly, but the onions and garlic never broke down and melded with the other flavors. the second time I sauteed the onions and garlic in the olive oil, adding the herbs and spices one minute before removing from heat. i also added some chicken broth to thin it down and some sugar to calm the acidity of the store-brand tomato paste i bought. the result was delicious! three star recipe, five star results.

Jan 28, 2008

Not good, the spinach, carrots, and mushrooms are a good idea however the recipe calls for too much tomato paste and not enough crushed tomatoes. There was too much cracked red pepper and not enough garlic. My mouth was on fire, next time I will try my own measurements with the ingredients.

Dec 14, 2002

What a good recipe! I did cut the amounts of salt, pepper and garlic in half. I layered it with lasagna noodles and cheese - the "hot spinach lasagna" was a hit.

Sep 18, 2006

This was a great sauce that I will definitely be making again. I reduced the salt, oregano, and basil to 1 tbsp; the red pepper to 1/2 tbsp; and the tomato paste to 1 (12-oz) can. It was very thick in my slow cooker and I had to add a little water. I used this in place of the tomato sauce in the Tofu Parmigiana recipe on this website and also served it over penne pasta on the side. My husband and I were disappointed when we ran out of leftovers the next day.

Dec 03, 2008

Some of the reviews weren't good, so I wasn't expecting much, but this was pretty tasty. I did, though, adjust the recipe based on suggestions. Didn't add salt, added less oregano, then fresh basil at the last hour of cooking. Just a sprinkling of crushed red pepper, but it still had a bite. Used only 1 can of tomato paste--plenty--in fact, next time, I might skip it and just add some tomato sauce. Was quite thick--I ate it on spaghetti, but I think it would work great in a spinach lasagne.

Oct 29, 2008

This was pretty good. I let out the Olive Oil, really didn't see a point to it. I let the sauce cook for about 3 hours on low, and then added 2 chicken breasts, and continued cooking for about 5 more hours on low. The sauce was really really thick. Next time I think I will add a little white wine, and maybe some chicken stock to thin it out a little. All in all though, nice and healthy and easy!

Sep 18, 2008

Excellent! Everyone loved it. Absolutely THE BEST marinara sauce I've ever had... BY FAR! It was definitely worth the effort.


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  • Calories
  • 176 kcal
  • 9%
  • Carbohydrates
  • 25.1 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 7.5 g
  • 30%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 2418 mg
  • 97%

* Percent Daily Values are based on a 2,000 calorie diet.

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