Slow Cooker Tomato & Basil Pasta Sauce

  • Author: Ciara Attwell
  • Prep Time: 3 mins
  • Cook Time: 3 hrs
  • Total Time: -26619243.35 minute
  • Yield: 6 1x
  • Category: Slow Cooker
  • Cuisine: Italian


A rich but super simple Tomato & Basil Pasta Sauce cooked in the slow cooker for a delicious flavour.


  • 1 medium onion
  • 2 cloves of garlic
  • 2 tins (400g each) / (14oz each) chopped tomatoes
  • 4 tbsp tomato puree
  • 1 tbsp balsamic vinegar
  • 1 tsp sugar
  • 2 bay leaves
  • 1 tsp dried basil
  • 1/2 tsp dried oregano


  1. Chop the onion and garlic into small pieces and add them to the slow cooker along with the rest of the ingredients.
  2. Cook on High for 3 hours or Low for 5 hours.
  3. Turn off the slow cooker and remove the bay leaves. Blitz the sauce with a hand blender. You can add a splash of water to the sauce to loosen it up a little.
  4. Serve immediately with cooked pasta.


Leftovers can be stored in a sealed container in the fridge for up to 4 days or in the freezer in containers or bags for up to 3 months. To defrost either leave it out to defrost at room temperature for a few hours or heat it gently in a saucepan.

Don’t have a slow cooker? No problem. Add all the ingredients plus 300ml of water or vegetable stock to a saucepan and simmer on low on the hob for about 40 minutes. Then blend as above.