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Slow Cooker Veggie-Loaded Marinara

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This slow cooker veggie-loaded marinara is a versatile, nutrient-dense take on the classic Italian tomato sauce. By slowly simmering whole peeled tomatoes with a colourful medley of carrots, celery, and red peppers, the sauce develops a deep, mellow sweetness and a rich texture. It is a brilliant way to pack extra portions of vegetables into a meal, especially for those following a vegan diet or looking for a lighter, homemade alternative to shop-bought jars.

Ideal for busy weekdays, this healthy batch-cook recipe requires minimal prep before the slow cooker takes over the hard work. Once blended to a smooth or slightly chunky finish, the sauce clings perfectly to your favourite pasta, makes a delicious base for homemade pizzas, or can be frozen in portions for quick future dinners. Serve it with a scattering of fresh basil for an authentic finish.

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Ingredients for Slow Cooker Veggie-Loaded Marinara

  • 2 carrots, chopped

  • 2 celery stalks, chopped

  • 1 yellow onion, chopped

  • 1 red pepper, chopped

  • 2 large cloves garlic, minced

  • 2 (800g) containers whole peeled tomatoes, drained and crushed with your hands

  • 2 tablespoons tomato paste

  • 1 bay leaf

  • 1 teaspoon dried oregano

  • 1/2 cup fresh basil, chopped

  • 1/2 teaspoons salt

  • 1/8 teaspoons freshly cracked pepper

How to make Slow Cooker Veggie-Loaded Marinara

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Combine all the ingredients in slow cooker and cook on low for 6 hours. Remove the bay leaf. Blend with an immersion blender to the desired consistency. Adjust the seasonings to taste.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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