This fresh, homemade Crockpot Spaghetti Sauce is a delicious meatless sauce made from scratch. This paleo/Whole30 spaghetti sauce creates magic from fresh tomatoes and herbs.
Cook on low for 10 hours or high for 7 hours. Stir occasionally if possible. The sauce should be reduced by about half.
If you want a less chunky sauce, pulse it a few times with an immersion blender or mash it a bit with a potato masher or large spoon. Add the canned tomato paste at this point if you'd like a thicker sauce.
Add the baking soda (it will foam a bit), salt and pepper, and additional herbs to taste.
1/8 tsp baking soda, salt and pepper to taste
Notes
Making this all day and then refrigerating it overnight gives it an extra kick of awesome in the flavor department.
The (optional) baking soda is a great way to neutralize the natural acidity of tomatoes without adding additional sugar.
You can freeze this sauce in a wide-mouth canning jar. Make sure to leave 1 inch of space between the top of the sauce and the top of the jar to allow for expansion during freezing.