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Slow-Cooked Marinara Sauce

Replace your regular jarred tomato sauce with this zippy, low-maintenance slow-cooked marinara made right in your June Oven. Use the sauce right away to impress your guests with a fabulous pasta dish or invest in your future happiness by freezing it up to 6 months. You can make your sauce vegan by swapping in vegan Worcestershire, or make it gluten-free by using tamari instead of soy sauce.

Prep Time — 20 min
Cook Time — 7 hours
Servings — 4
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Ingredients

1 tablespoon extra-virgin olive oil

1½ cups diced onion

1 teaspoon salt

1½ teaspoons crushed garlic

1 tablespoon tomato paste

1 tablespoon Italian seasoning

1 teaspoon Worcestershire sauce

⅛ teaspoon red pepper flakes

½ cup dry white wine

1 can crushed tomatoes

1 can petite-diced tomatoes

1 can tomato sauce

1 tablespoon soy sauce

1 teaspoon sugar

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Brown the onions

Heat the oil in a dutch oven or large skillet, if using a covered casserole, over medium heat until hot and shimmering. Add the onion and salt. Cook until the onion is soft and slightly browned, 5-6 minutes.

1 tablespoon extra-virgin olive oil

1½ cups diced onion

1 teaspoon salt

measuring spoons

saute pan

measuring cups

wooden spoon

Add flavorings

Add the garlic, tomato paste, Italian seasoning, Worcestershire and pepper flakes. Stir to combine and cook, stirring frequently, until the tomato paste has darkened slightly, 1-2 minutes.

1½ teaspoons crushed garlic

1 tablespoon tomato paste

1 tablespoon Italian seasoning

1 teaspoon Worcestershire sauce

⅛ teaspoon red pepper flakes

Add wine

Pour in the wine, scraping up any brown bits from the bottom of the skillet. Stir to combine and allow the onion mixture come to a boil.

½ cup dry white wine

liquid measuring cup

Thicken the mixture

Reduce the heat to medium-low. Simmer the onion mixture until it has thickened and most of the wine has evaporated.

Combine in casserole

If using a large skillet, scrape the onion mixture into the casserole dish. Add the crushed tomatoes, drained diced tomatoes, tomato sauce and soy sauce to the dutch oven or casserole dish. Stir well to combine and cover. Select cooking preferences using the button below.

Dutch oven

1 can crushed tomatoes

1 can petite-diced tomatoes

1 can tomato sauce

1 tablespoon soy sauce

Slow cook the sauce

Place the dish on the bottom shelf of the June Oven. Slow Cook the marinara for 5 hours on High or 7 hours on Low. June will notify you when the sauce is ready.

June Oven

Add the sugar

Remove the sauce from the June Oven and stir in the sugar. If desired, add salt and pepper to taste.

1 teaspoon sugar

Serve or store

Let cool slightly before serving, or cool completely and refrigerate or freeze for later use. Use refrigerated sauce within 3 days and frozen sauce within 6 months.

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