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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.

Refrigerate for up to 1 week or freeze for up to 6 months.

 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.

  

 

Yield: 12 servings

Fresh Tomato Sauce in the Slow Cooker

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This slow cooker tomato sauce is so easy and delicious. Plus it's agreat way to use summer's fresh tomatoes.

Prep Time 20 minutes

Cook Time 7 hours

Additional Time 10 minutes

Total Time 7 hours 30 minutes

Ingredients

• 7 lbs fresh tomatoes
• 1 large onion
• 8 cloves garlic crushed and peeled
• 1 cup dry red wine
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp dried Italian seasoning
• 3/4 cup torn basil leave, divided
• 1/2 cup chopped parsley

Instructions

1. Roughly chop the tomatoes and onions.
2. Add all ingredients to slow cooker, EXCEPT for 1/2 cup torn basil and 1/4 cup chopped parsley.
3. Stir until ingredients are well combined,
4. Cook on high for 7-8 hours, until tomatoes are very soft and breaking down.
5. Puree sauce with an immersion blender, if you have one. Otherwise, puree in batches in a blender of food processor.
6. Stir in remaining basil and parsley.
7. Refrigerate for up to 1 week or freeze for up to 6 months.

Notes

• If the sauce is not as thick as you'd like it, add cornstarch that's been mixed with a little water, 1 tbsp at a time, until it starts to thicken.
• I like to freeze the sauce in 2 and 4 cup containers

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 120Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 18mgCarbohydrates: 14gFiber: 4gSugar: 8gProtein: 3g

 

 

 

 

 

 

 

 

 

 

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