SLOW COOKER PASTA SAUCE FRESH TOMATOES RECIPES

SLOW COOKER TOMATO SAUCE RECIPE | ALLRECIPES

Slow Cooker Tomato Sauce Recipe | Allrecipes image

This tangy, zesty sauce instantly became a family favorite. I created it when my family came in from out of town; everyone raved about it and my husband begs me to make it all the time.

Provided by Michele

Categories Side Dish Sauces and Condiments Sauces

Total Time 115 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 10

Ingredients

10 roma (plum) tomatoes - peeled, seeded and crushed
½ small onion, chopped
1 teaspoon minced garlic
¼ cup olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground cayenne pepper
1 teaspoon salt
1 teaspoon ground black pepper
1 pinch cinnamon

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 104.7 calories, CarbohydrateContent 5.5 g, FatContent 9.3 g, FiberContent 1.8 g, ProteinContent 1.2 g, SaturatedFatContent 1.3 g, SodiumContent 393.6 mg, SugarContent 3 g

NO-PEEL SLOW-COOKER MARINARA SAUCE RECIPE - EATINGWELL

No-Peel Slow-Cooker Marinara Sauce Recipe - EatingWell image

Store-bought pasta sauce just can't compare to homemade marinara--and the slow cooker makes marinara from scratch much easier. This fresh tomato recipe was developed to preserve the summer bounty from your garden or farmers' market; it freezes well for up to 6 months so you can pull out pasta or pizza sauce anytime. Keeping the skins on makes it even easier, plus they contain pectin, which helps thicken the sauce.

Provided by Carolyn Malcoun

Categories Healthy Tomato Sauce Recipes

Total Time 130 minutes

Number Of Ingredients 10

Ingredients

6 pounds tomatoes
2 cups chopped onion
¼ cup extra-virgin olive oil
1 (6 ounce) can tomato paste
3 tablespoons finely chopped garlic
2 tablespoons finely chopped fresh oregano
2 tablespoons balsamic vinegar
4 teaspoons granulated sugar
1?½ teaspoons salt, divided
Ground pepper or crushed red pepper to taste

Steps:

Cut tomatoes in half crosswise. Gently squeeze out the seeds and discard (don't worry if you don't get them all). Mix onion, oil, tomato paste, garlic, oregano, vinegar, sugar and 1 teaspoon salt in a 6-quart or larger slow cooker. Place the tomatoes on top.
Cover and cook for 2 hours on High or 4 hours on Low.
Puree with an immersion blender or in a regular blender in batches until chunky. (Use caution when pureeing hot liquids.) Placing the lid askew, cook until thickened, about 3 hours more on High or 6 hours more on Low.
Season with the remaining 1/2 teaspoon salt and pepper (or crushed red pepper) to taste. Puree further, if desired. Serve hot or let cool completely before refrigerating for up to 5 days or freezing for up to 6 months.

Nutrition Facts : Calories 81.6 calories, CarbohydrateContent 10.3 g, FatContent 3.7 g, FiberContent 2.5 g, ProteinContent 1.7 g, SaturatedFatContent 0.5 g, SodiumContent 231.9 mg, SugarContent 6.7 g

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