I love to make tomato sauce in large quantities.  It’s just as easy to make a large batch as it is to make a small batch and it freezes beautifully.  It’s great to have on hand when you need a quick meal and equally great when you’re making a more complicated dish, like lasagna, because it’s one less step for you.

I’ve got a number of tomato sauces that I like to make, like this San Marzano Pasta Sauce, but this is the first time I’ve made tomato sauce in the slow cooker.  I have to say, it was so easy and it tastes amazing!  The sauce has a lovely deep tomato flavor and depending on how much red pepper flakes you add, it also has a nice little spicy kick.  It gets pureed at the end, so nothing needs more than a quick rough chop and then you let the slow cooker do all the work for you.  Your kitchen will have an amazing aroma and when it’s done, you’ll have about 3 quarts of sauce ready for pasta, chicken parm, lasagna or whatever you happen to be making that needs sauce.

Fresh Tomato Sauce in the Slow Cooker

  • 7 lbs fresh tomatoes
  • 1 large onion
  • 8 cloves garlic, crushed
  • 1 cup dry red wine
  • 1/4 cup olive oil
  • 2 tbsp dried Italian seasoning
  • 1/4 to 1/2 tsp red pepper flakes, depending how much heat you want
  • 2 tsp salt
  • 1 tsp pepper
  • 1/4 cup torn basil leaves
  • 1/4 cup torn fresh parsley
  • 1/2 cup chopped basil leaves
  • 1/4 cup chopped parsley

Roughly chopped the tomatoes and onions.

Add all ingredients to slow cooker, EXCEPT for the 1/2 cup chopped basil and 1/4 cup chopped.  Stir until ingredients are well combined.

Cook on high for 7-8 hours, until tomatoes are very soft and breaking down.

Puree sauce with an immersion blender, if you have one.  Otherwise, puree in batches in a blender or food processor.

Stir in remaining basil and parsley.

Refrigerate for up to 1 week or freeze for up to 6 months.  I like to freeze this in 2 and 4 cup containers.


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