SLOW COOKER TOMATO SAUCE WITH FRESH TOMATOES RECIPE - FOOD.COM
With an overload of garden fresh tomatoes I wanted to make a homemade tomato sauce and then this recipe was sent from another web site and it sounds like just what I was wanting. Love the ease of crock pot cooking! Some reviews that came with it suggested to increase the cayenne pepper but as with all spices I think that would be a matter of taste. I ended up putting the finished sauce in zip lock freezer bags in 1 cup quantity and freezing and this worked well. Now I always have fresh tomato sauce on hand when needed
Total Time 115 minutes
Prep Time 15 minutes
Cook Time 1
Yield 1 cup, 6 serving(s)
Number Of Ingredients 10
Steps:
- Place tomatoes, onion, garlic, and olive oil in a slow cooker.
- Season with oregano, basil, cayenne pepper, salt, black pepper, and cinnamon.
- Cover, and cook 10 to 15 hours on Low.
- The longer you simmer it the more flavorful it becomes.
- At 10 hours it's really good, but at 15 its even better.
Nutrition Facts : Calories 104.1, FatContent 9.3, SaturatedFatContent 1.3, CholesterolContent 0, SodiumContent 393.6, CarbohydrateContent 5.4, FiberContent 1.7, SugarContent 3, ProteinContent 1.1
CROCKPOT TOMATO SAUCE WITH FRESH TOMATOES
This simple crockpot tomato sauce takes little effort. It is easy to fill the crockpot up with fresh tomatoes, onions, and garlic and let it simmer all day.
Provided by Grow a Good Life
Categories Pantry Ingredients
Total Time 495 minutes
Prep Time 15 minutes
Cook Time 480 minutes
Yield 8
Number Of Ingredients 16
Steps:
- Prepare your tomatoes by washing in plain water. Cut them in half or quarters and add to the crockpot. Add the garlic, onion, carrot, and herbs. Drizzle the wine and olive oil. Cover and turn crockpot to low and cook for 2-4 hours stirring occasionally.
- After the sauce has simmered for a while and tomatoes have released their juices and the vegetables are soft, turn off crockpot and allow the sauce to cool.
- Run the cooled tomato sauce through a Food Strainer or Food Mill to remove skins, seeds, and to smooth out the sauce. If you are crunched for time, you can pop the cooled sauce into the refrigerator and begin again the following day.
- Return the strained tomato sauce to the crockpot to cook down further to thicken the sauce. Turn the crockpot to low and vent the cover so excess moisture evaporates. Cook until your desired thickness, 4-6 hours or longer, stirring occasionally.
- Once the tomato sauce is nice and thick, taste it. Add salt and pepper and stir to mix in. Taste again. Adjust seasoning if needed. If the flavor is sharp and acidic, add a little honey and taste again.
- If you are including additional ingredients such as mushrooms, green peppers, sausage, or meatballs, precook these and add to the crockpot and cook on low for an additional 1-2 hours.
Nutrition Facts : Calories 100 kcal, ServingSize 1 serving
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