Miller's Marinara Recipe -
Miller's Marinara Recipe
  • READY IN 8+ hrs

Miller's Marinara

Recipe by  

"Best if cooked in slow cooker for several hours, but can be done in as little as two on the stove. May be frozen for use later. Really great over Chicken Parmesan. Also works for vegetarians!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    8 hrs 5 mins

    8 hrs 20 mins


  1. Heat the canola oil in a skillet over medium heat, and saute the onion until tender.
  2. In a slow cooker, mix the onion and remaining oil, crushed tomatoes, tomato sauce, tomato puree, garlic powder, oregano, basil, salt, sugar, and pepper.
  3. Cover slow cooker, and cook sauce 8 hours on Low.
Kitchen-Friendly View


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Jun 08, 2009

The salt measurement is WAY TOO MUCH here. The submitter must have made a typo. There is NO way it should be 2 TABLESPOONS. I'm not even sure it should be 2 TEASPOONS. I used 1/2 tsp. of salt. I also did mine on top of the stove on low and let it simmer for four hours stirring occasionally. This is a five star recipe with a few changes besides the obvious salt. I used olive oil vs. canola - about half of that. In addition to the 28 oz. can of crushed tomatoes I added a 28 oz. can of tomato sauce and used a 6 oz. can of tomato paste vs. the tomato puree. I also sauteed the onion in 3 cloves of garlic and left out the garlic powder from the sauce. I cut back the black pepper to 1/4 tsp. and added 1/4 c. of red wine. This is a wonderful thick, rich sauce. I served it with homemade meatballs and sausage. It's even better the next day!

Most Helpful Critical Review
Jul 07, 2006

This sauce was SO salty. I'm sure it is supposed to be 2 TEASPOONS of salt . . . I had to add tons of extra tomato sauce to try to neutralize it! Other than that, the flavor was very good. Also, it really doesn't need to cook 8 hours in the slow cooker, it was very thick and dark and starting to burn after 5 or 6.

Jan 14, 2005

Very tasty, but extremely salty.

Sep 27, 2011

This is simmering now. I used extra virgin olive oil instead of canola oil (I don't keep canola oil on hand) and I sauteed what my husband calls "a boatload" of garlic in with the onion instead of using garlic powder. I did not add all the salt or pepper called for, just a pinch of salt and a fair amount of fresh ground pepper. It smells great. Very simple to make. I'll update my review once we've tasted it with our meatballs. EDITED: Pretty good.

Feb 14, 2007

We found this marinara to be the best yet. I doubled the recipe (except for salt) and tossed in the slow cooker a large bag of frozen meatballs. This was a "yummer!"

Nov 05, 2009

Based on previous reviews, I changed salt to 2tsps instead of tablespoons. I LOVE this sauce! Ease of prep/cooking and it filled my kitchen with a wonderful Italian aroma for the hours it was in the crock pot. I doubled the recipe and it freezed well. This tasted like an authentic Italian sauce without the fuss. It is now my go-to marinara recipe.

May 06, 2010

A great basic marinara recipe! I adjusted the salt to 2 tsp., as many other cooks did (pretty sure "2 Tbsp" is a typing error). Instead of garlic powder, I used frozen garlic cubes that I get from Trader Joe's (1 cube = 1 clove). Used 4 cubes, as we love our garlic. Accidentally left slow cooker on high for the first few hours, but after a good stirring & another hour & 1/2 on low, it was lovely & thick, with a rich tomato flavor.. so perhaps that was a happy accident, as we were able to eat a bit sooner. I'd actually cook it that way next time, too. An excellent topping for thick-gauge spaghetti, & wonderful partner for Meatball Nirvana meatballs (which are a *must-try*!).

Mar 02, 2010

Just made this and it is EXCELLENT!!! I agree that Emibanana must have made a typo with the salt measurement, so I used just 2 tsp. I was looking for a low-sugar marinara sauce, but of course can't find it ready made. So I made this without adding sugar, just a little Splenda (it probably really didn't even need that). If my basic math skills haven't failed me, my calculations say that this has less than 2 grams of sugar per 1/4 cup serving. Perfect for me. Plus MUCH better than any jar sauce I've tried!!!


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  • Calories
  • 98 kcal
  • 5%
  • Carbohydrates
  • 13.1 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.1 g
  • 8%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 1448 mg
  • 58%

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

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