Spaghetti and warm weather don't necessarily go together, but there's something about the ease of making this in the crockpot that makes it a year round meal. We just made a batch the other day to keep in the fridge while I was out of town so the family had a backup in case they didn't want to make a full dinner. I'm pretty sure my kids could eat some form of Italian meal every night, so knew it would keep them satisfied.

This makes a gigantic batch of sauce, which is why I love it, but it also means that you'll need a storage plan once the sauce is complete. When I'm in a hurry we just leave it in the slow cooker insert in the fridge. On those rare occasions when I know we just won't use all of the sauce, I like to portion it into containers and freeze the leftovers. It's nice to have a rescue meal around on those days I don't feel like cooking or we end up with unplanned activities (read as mom spent too much time in the garden with the chickens).


Prep Time: 5 minutes
Cooking Time: 8 hours
Servings: 16


Crushed Tomatoes, 106 oz can
1/4 cup Italian Seasoning
2 Tbsp Garlic, chopped
1/4 cup Balsamic Vinegar
1/2 tsp Chili Flakes (optional)


The Method

Place all ingredients in slow cooker, and leave on low for 8 hours with the lid cracked to allow steam to escape. Serve with cooked spaghetti and a sprinkle of parmesan cheese, use as pizza sauce, or make a delicious baked egg dish for later use!

Don't love using a slow cooker? You can make this on the stove in as little as an hour, but the longer it cooks the better it tastes. To make a stovetop version, add the ingredients to a large saucepan and bring to a boil. Reduce to a simmer and cook until you can't wait anymore - remember to stir periodically as this method could burn on the bottom if left unattended. Regular taste testing is encouraged!