Vegetarian Crock Pot Spaghetti Sauce
A nutritious and versatile slow-cooked vegetable sauce perfectly complements any pasta variety.
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Instructions
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Heat olive oil in a large skillet over medium heat; sauté onions and garlic for 4-5 minutes until tender.
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Add carrots, mushrooms, and bell pepper, then cook for 2-3 minutes.
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Transfer all vegetables to a 4-5 quart slow cooker, then stir in tomato sauce, diced tomatoes, tomato paste, Italian seasoning, pepper, salt, and sugar.
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Cover the slow cooker and cook on low for 7-10 hours.
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Uncover, stir thoroughly, then remove the lid and cook on high for 1-2 hours to thicken the sauce.
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Serve the warm sauce with pasta and grated Parmesan, or cool for storage.
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To freeze, divide the cooled sauce into portions, transfer to freezer-safe containers, label, and freeze for up to three months.
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To thaw and reheat, refrigerate overnight, then heat in a skillet over medium heat, stirring for 15-20 minutes until thoroughly warmed and bubbling.