Vegetarian Slow Cooker Puttanesca Sauce

Use olive brine, the juice from canned olives, in place of the anchovies found in a traditional puttanesca sauce.

Serves: 6Hands-on: 15 minutesTotal: 6 hours 45 minutesDifficulty: Easy

Serves: 6


  • 1 Tbsp. olive oil
  • 4 cloves garlic, peeled and thinly sliced
  • 1 medium onion, peeled and diced
  • 1 jar (5.75 oz.) pimento-stuffed green olives, brine reserved
  • 28 oz. crushed tomatoes
  • 1 can (15 oz.) diced tomatoes
  • 1 Tbsp. red pepper flakes
  • 2 Tbsp. nonpareil-sized capers, drained


  • In a large skillet, heat the olive oil over medium heat. Add the garlic and onion and sauté until soft, about 3–4 minutes.
  • Tip the softened garlic and onion into a 4-quart slow cooker. Stir in the olives, 1 tablespoon of olive brine, tomatoes, red pepper flakes, and capers.
  • Cover and cook on low for 6 hours. If the sauce looks too loose at the end of the cooking time, remove the lid and cook on high for 30 minutes, or until thickened before serving.