Slow-Cooker Tomato Sauce

Sauces, Salad Dressings Recipes

Yield: 4 cups

• 4 tablespoons olive oil
• 1 small yellow onion, peeled and finely sliced
• 3 cloves garlic, peeled and minced
• 3 pounds (about 20 medium) fresh plum tomatoes, cored, peeled, seeded, and pureed (enough to yield 4 cups)
• 1/4 cup minced fresh parsley, or 1 tablespoon dried
• 3 tablespoons minced fresh basil, or 1 teaspoon dried
• 1 tablespoon minced fresh oregano, or 1 teaspoon dried
• salt and pepper, to taste

Turn the slow-cooker on high, let it heat for 5 minutes, and add olive oil, onion, and garlic. Stir and cover. (The pot won't get hot enough to brown them.) Cook for 1 hour, or until onion is soft and wilted. Uncover and add tomatoes, parsley, basil, oregano, salt, and pepper. Reduce the heat to low, and stir. Cook with the cover off for approximately 4 hours. The sauce is done when it is thick and not watery.

Comments

Tip: If ladeled into hot, sterilized jars and refrigerated, tomato sauces like the one above will last for several weeks. For long-term preservation, process in a boiling-water bath.

Find Similar Recipes

• By Category
  • Sauces, Salad Dressings Recipes
• By Course
  • Side Dishes Recipes
• By Preparation Method
  • Slow Cook Recipes