Slow Cooker Cherry Tomato Sauce recipe that’s creamy and easy to make! Throw all your fresh garden ingredients into the crockpot and cook. This is a delicious sauce to serve as is, can or freeze.
Slow Cooker Cherry Tomato Sauce
If you are picking bowls of cherry tomatoes right now, this is the tomato sauce recipe that you need! So many of you have loved my Roasted Cherry Tomato Sauce, so I decided to make a Slow Cooker version that’s even easier!
I love making a batch of this (or 2, or 3!), allowing it to sit in the kitchen all day (smells so good!), and then serve for dinner over pasta, or in a casserole, or use as a pizza sauce!
This sauce has become my family’s favorite tomato sauce this Summer, so I hope you love it as much as we do!
Garden Recipe
This is definitely a true garden recipe as it uses up so many of your homegrown veggies! For this tomato sauce you’ll need 8 cups (!) cherry tomatoes, onion, garlic and oregano. You can even throw in some peppers if you’d like (read the tips down below for more suggestions!).
How to Make Tomato Sauce in the Crockpot
Place whole cherry tomatoes straight into the slow cooker. You don’t even need to chop them up!
Add all the other ingredients and stir so the olive oil fully coats all the tomatoes.
Cook on HIGH or LOW depending on how much time you have. Both taste great, so no worries if you need it quickly on HIGH.
Blend it up! Use an immersion blender and blend until the sauce is creamy and smooth. You can also transfer to a food processor or blender (in batches), and blend, but please be careful as it’s hot!
Serve and enjoy! It’s so good!
How to Freeze and Can
You can freeze or can this tomato sauce depending on your preference.
To freeze: Place in freezer bags, label the bag, and freeze. I like to fill each freezer bag up with 3 cups of tomato sauce as that equals approximately a jar.
Sometimes when you defrost tomato sauce it’s a little watery. This is fine to eat and can be served as is, but if you want to thicken it up add a little bit of tomato paste to it.
To can: After sterilizing and cleaning jars and lids, add 1 tablespoon of lemon juice to a pint jar, or 2 tablespoons to a quart jar, and then fill up with tomato sauce, leaving 1/2 inch space on top. Wipe the rims and put lids and bands on.
Process in a canner pot of boiling water for 35 minutes. Allow the canner to cool down for 10 minutes before carefully removing the jars. Place on a towel and allow to cool completely, about 12-24 hours (we like to let ours sit overnight). Check to make sure the lids are completely sealed before storing them.
Cooking Tips
- You can easily double or triple this recipe depending on your slow cooker size.
- Want to use other tomatoes instead of cherry tomatoes? Go for it. Roma, San Marzano, Plum (Amish Paste) and Beef tomatoes are all great options. If you’re using full size tomatoes, chop them up in quarters before placing in the slow cooker.
- Have an abundance of green peppers? Chop up 1 or 2 green peppers.
- For a spicy kick, add a diced up jalapeño pepper in. For less severe spicy, only use half of the jalapeño pepper.
- Add fresh (or dried) herbs, such as oregano or basil to up the flavor taste!
Other Tomato Sauce Recipes
I have a wide variety of sauce recipes that I hope you’ll enjoy! Pick your favorite and get cooking!
Roma Tomato Sauce
Spicy Tomato Sauce
Oven Roasted Tomato Sauce
Diced Tomatoes Recipe
Italian Crushed Tomato Sauce
Crock Pot Kielbasa in Tomato Sauce
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Slow Cooker Cherry Tomato Sauce
PrintIngredients
- 8 cups cherry tomatoes stems removed
- 1 medium onion sliced
- 2 cloves garlic minced
- 3 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
Instructions
- Put all ingredients into your slow cooker and stir so the olive oil coats everything.
- Close the lid and cook on HIGH for 2.5 hours or LOW for 5 hours.
- Place an immersion blender into the slow cooker and blend until sauce is smooth. If you don’t have an immersion blender you can also transfer to a blender or food processor, but please be careful as the sauce is hot.
- Serve immediately, or freeze or can to use at a later date.
Notes
Jan Scott says
Such an easy and quick recipe, my second time of making – many thanks!
Pamela says
So happy you liked it, thanks for commenting Jan!
Annie G says
Sounds delicious! Have you ever tried this using frozen cherry tomatoes? When I can’t keep up with my tomato plant, I throw them in a freezer bag to use later. I’ve roasted them before (after partially thawing them) to make sauce & that works well. But you can’t beat the convenience of a slow-cooker!
Camille R says
Can this recipe be cooked on the stove top and do you know how long? I don’t own a slow cooker.
Pamela says
Hey Camille, I suggest cooking it in the oven instead. It makes AMAZING roasted tomato sauce! Here’s my recipe: https://brooklynfarmgirl.com/oven-roasted-creamy-cherry-tomato-sauce/
Laura Johansen says
My entire family just LOVED this homemade sauce and now I FINALLY have a way to rid myself of all of those cherry tomatoes. THANK YOU, THANK YOU, THANK YOU!!!
Deborah says
Is the recommended canning process water bath or pressure canning? Can’t wait to try this recipe!
Victoria says
Do the tomato skims cause problems?
Pamela says
No, not at all, the sauce ends up very creamy and smooth. I hope you enjoy the recipe!
Ricky Trimble says
Excellent sauce!!!!! You should have a YouTube cooking and preserving show!!!!!!
Pamela says
So happy to hear you liked the sauce! 🙂