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This just kind of seemed like a Sunday recipe.
For one, it’s SO easy. Just throw everything in and go. No peeling tomatoes, no chopping and no splatters all over your stove. Then there is the fact that your house is gonna smell like an old Italian lady’s all day long.
It’s so good.
To be honest, I am not the biggest tomato sauce person.
I like it in lasagna, or when used as dipping sauce or sometimes even on sandwiches, but not normally with pasta. When I was a kid I always just choose pasta with butter and passed on the sauce. Of course this could have been my mother subconsciously influencing my decision. She apparently grew up on noodles and butter and still loves them to this day. Asher has decided to follow in her footsteps.
You want to know something funny though?
I have always been a good eater and am willing to try pretty much anything, but my brothers are a different story, especially Kai. To this day the kid has still never eaten a single piece of fruit and the only vegetables that have ever passed through his lips are tomatoes – and they’ve been in the form of pizza, pasta or ketchup. Oh and corn, he does love corn.
He is going to be eighteen in November and never a single fruit. Unless you count those sugary artificial fruit drinks, he loves those. Oh and remember these zucchini crusted chicken fingers? He did eat those, but he never knew he was eating zucchini.
Muhahaha (as I rub my hands together in an evil way)!
When we were younger he would always go for the red stuff and I would go for the butter. I think it is because I do not really enjoy warm tomatoes or maybe we just bought the cheapy sauce. Ok, we definitely bought the cheapy sauce. I just think it is funny, well not funny, more like ironic, that the vegetable, fruit hating kid went for the color and me, the kid who would munch on broccoli and carrots after school, went for the butter.
Such a funny story, right? Yeah, no. I am stopping.
I admit that when I set out to make this pasta sauce I had another dish in mind (oh, it’s coming), but it turned out so rich and delicious that I actually ended up serving some of it over pasta for dinner. The brown butter adds so much flavor and richness and when paired with the tomatoes it’s perfect.
I added some jalapeño pepper because I like a little kick, but that part is up to you. I also love adding some parmesan cheese right at the end, I highly recommend doing that part.
Crockpot Brown Butter Marinara Sauce
Servings: 8
Calories Per Serving: 170 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 (28 ounce) cans whole peeled, san marzano tomatoes
- 3/4 cup oil packed sun-dried tomatoes draind of the oil
- 1 sweet onion ends chopped off, peeled and sliced half
- 4 cloves garlic skin removed and crushed
- 6-8 pickled jalapeños (optional but it gives it just a a little kick)
- 2 teaspoons dried basil
- 2 teaspoons dried parsley
- 1 teaspoon oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper or less
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 6 tablespoon butter
- 2-4 tablespoon fresh parmesan cheese optional
- fresh basil sliced
Instructions
- Add the tomatoes, onions, garlic, jalapeños (if using), basil, parsley, oregano, thyme, crushed red pepper, salt and pepper and 1 tablespoon butter to the bowl of a crockpot. Cover and cook on low for 7 to 8 hours (or 3-4 hours on high) stirring once or twice if possible. After 8 hours remove the onion if you wish (I do, but some people love it left in). Use the back of a spoon or a potato masher to break down the tomatoes. If you like a smooth sauce use an immersion blender to puree the sauce or transfer to a blender or food processor and then return the sauce to the crockpot, leaving the lid off.
- In a heavy-bottomed sauce pan add the remaining butter, melt butter over medium heat until just browned. Butter will melt, foam, and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan and stir into the sauce. Taste and season with salt and pepper to your liking. If desired stir in the parmesan cheese and fresh basil.
- If the sauce seems too thin allow it to cook 30 minutes longer with the lid off.
Told you it was good.
This post was originally published on September 29, 2013
Hi! I have a bunch of summer tomatoes, can I use fresh in this recipe?!
Hey Danielle,
Yes, that would be so good! Let me know if you have other questions. Hope you love the recipe. Thank you! xTieghan
This was absolutely loaded with savory flavor! I just returned from a trip to Croatia where I had so much food with sauces that tasted like this. I used it for a Zucchini and Eggplant casserole, and it was PERFECT!
Thank you Kristen! xTieghan
Will you be adding steps for instant pot users?
Hey Bob! I will not be adding Instant pot directions. If you would like to make this in the instant pot, I recommend high pressure for 10 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This is the best marinara sauce ever!!! I made it four times 🙂
Wow I am so happy to hear that! Thank you Monika!
Could you make this in an instant pot or pressure cooker with the same awesome results?
Yes, for sure!! I’d cook on high pressure for 12-15 minutes. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I just came here to thank you for the recipe. I found it via pinterest and it is currently in my crockpot for the 3rd time. After the first meal, it became my go-to comfort marinara ever since. This is like “great grandma’s secret recipe passed down through the generations” quality…. and it’s ridiculously simple! Thank you for sharing it!
Ah thank you so much! I am really happy you enjoyed this!!
Have you tried making this with fresh tomatoes? I have a bunch from our garden and am looking for a good spaghetti sauce. I assume it wouldn’t be much different than stewed tomatoes?
We have loved all your recipes we have tried, thanks for sharing and congrats on your recipe book!!!
I think using fresh tomatoes sounds perfect!! I would use about 2 cups of roughly chopped tomatoes. What a great idea. Hope you enjoy the recipe and please let me know if you have other questions 🙂
Made this today for a small neighborhood dinner for 10 with a bunch of kids. Everyone loved it. Only change I made was to use parsley stir-in paste from a tube. Served over fettuccine noodles. So easy. So delicious. Thanks!!
Could I add a little bit of heavy cream to this, just to give it that creamy element? Or does it not work with this dish?
A little heavy cream will be amazing in this. I’d start with 1/4 cup or so and then add more as needed. Let me know if you have questions. Hope you love these! 🙂
Hi. Might have missed it…but is it 2 cans tomatoes equalling 28 oz or two-28oz cans? The recipe says 2 ounce …..
Thank you!
so sorry! it is two 28 ounce cans. recipe is fixed!
I make this all the time!! ..store some in the freezer. Good for days like today 18degrees in boston!
Wow! So cold! Absolutely a perfect day for this!
Today is the 8th time I’ve made this marinara…double batched each time! It freezes wonderfully and is the perfect lasagna marianara. Thank you Tieghan for my go-to recipe!
Awesome Jenifer!! Thanks so much!!
Has anyone tried this with fresh plum tomatoes? I regularly get a supply of them in my produce box. Would love feedback on trying this with fresh tomatoes.
I made this last night and it was so easy! I only had two hours until dinner but cooked it on high and it was delicious. I love your use of unconventional ingredients. Thanks!
Awe!! THANK YOU! So happy you loved it!
Oh my! I think I am in love!!!! Thank you for sharing such a wonderful recipe!