Slow Cooker Tomato Sauce

I would’ve liked to have made this slow cooker tomato sauce using tomatoes from our garden. For some reason, our tomatoes just didn’t produce this year. Usually I have to worry about the raccoons stealing them but not this time. They just didn’t come out. So, Plan B, I picked up a big batch of ripe tomatoes at the grocery store. The end result came out very, very flavorful. Quite honestly, I had my sights set on using this sauce to make pizza sauce, but it’s so good by itself you could easily serve it as-is as tomato soup.
slow-cooker-tomato-sauceI used Roma tomatoes because I like how they taste. You can substitute any good tomato, just make sure they’re good and ripe. Do not use those hard-as-cardboard tomatoes you often find at your grocery store. If you’re lucky enough to be near a farmer’s market, it’s well worth the trip. When tomatoes are at peak you’ll want to make several batches of this slow cooker tomato sauce and freeze it for later.

5 from 1 reviews
Slow Cooker Tomato Sauce
Recipe type: Sauce
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
  • 5-6 pounds of Roma tomatoes
  • 3 cloves of garlic, minced
  • 1 medium sweet onion, chopped
  • 1 medium carrot, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 bay leaf
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1 pinch of red pepper flakes
  • Kosher salt and freshly ground black pepper, to taste
  • Honey or sugar (optional)
  1. Rinse tomatoes and cut in half. Place into a large slow cooker.
  2. Add the garlic, onion, carrot, oil, bay leaf and parsley.
  3. Lightly grind the basil, oregano, thyme, rosemary and pepper flakes using a mortar and pestle. Add to the slow cooker.
  4. Cook on low for 4-6 hours or until the tomatoes have softened, stirring occasionally.
  5. Let cool for 30 minutes.
  6. Working in batches, transfer the tomato mixture to a blender or food processor and process until smooth.
  7. Transfer the pureed liquid to a strainer and remove the pulp, seeds, etc, leaving the tomato sauce.
  8. If the sauce is too thin you can slowly simmer it in a sauce pan on the stove until thick.
  9. Add honey or sugar to sweeten the sauce if desired.

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