Sunday sauce is sacred. Each family has its own recipe that they swear by and their secret ingredients that make it special. My secret ingredients for my Crockpot Pasta Sauce add subtle smoky and savory layers which add flavor, all the while keeping it ZERO POINTS.
The best part is that you can set it up with minimal chopping and let your slow cooker do the work!
A meal-prep base for quick, delicious meals
This crockpot pasta sauce recipe has the approval of both my wife and her grandmother, a 100% Italian lady who says things like, “GAB-A-GOOL.”
That’s one of the reasons why I make this sauce in giant 22-24 cup batches that I use throughout the week to complete meals
Some “secret” ingredients
Soy sauce: You might not expect to see soy sauce in a pasta sauce, but this ingredient gives the recipe a savory depth because of its saltiness.
Smoked paprika: Adds smokiness and warmth.
Pepperoni: When my wife’s grandmother gives out her sauce recipe, she intentionally leaves this ingredient out in order to keep her flavor secret. But here you go. A pepperoni stick gives the sauce a bit of heat when steeped in the sauce all day. Before WW, I’d use soppressata or one of those honking pepperoni sticks, but one Vermont turkey pepperoni stick does the trick when blended in this recipe.
6 cups is the perfect amount for a box of pasta. If I’m making pizza, I thaw a 2 cup bag. This recipe is 0SP for up to 4.5 cups, so feel free to use as much as you like!
Zero Point Crockpot Pasta Sauce
- 5 cans 28 oz. Whole Tomatoes I use San Marzano but your preferred brand is fine
- 2 lb Onions Peeled and Quartered
- 3 cups Beef Broth Low sodium
- 6-8 Garlic Cloves
- 1 Vermont Turkey Pepperoni Stick
- 1/4 cup Italian Seasoning
- 3 tbsp Soy Sauce
- 3 tbsp Smoked Paprika
- 2 tbsp Oregano
- 1 tbsp Garlic Powder
- 1 tbsp Red Pepper Flakes
- 1 tbsp Kosher Salt
- Combine all of these ingredients in a crockpot.
- Cook on high for 8 hours (at least 6 hours).
- Blend everything using an immersion blender an hour before it is done.
- Taste and adjust seasoning as you see fit. That’s it! You’re done.
- Too salty? Add an extra can of sauce. Too sweet? Add some salt and oregano, maybe a little more soy sauce.