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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.
Course Sauce
Cuisine American
Keyword crockpot, sauce, slow cooker, tomato
Prep Time 15 minutes minutes
Cook Time 6 hours hours
Total Time 6 hours hours 15 minutes minutes
Servings 4 cups
Calories 203 kcal
Rinse tomatoes and cut in half. Place into a large slow cooker.
Add the garlic, onion, carrot, oil, bay leaf and parsley.
Lightly grind the basil, oregano, thyme, rosemary and pepper flakes using a mortar and pestle. Add to the slow cooker.
Cook on low for 4-6 hours or until the tomatoes have softened, stirring occasionally.
Let cool for 30 minutes.
Working in batches, transfer the tomato mixture to a blender or food processor and process until smooth.
Transfer the pureed liquid to a strainer and remove the pulp, seeds, etc, leaving the tomato sauce.
If the sauce is too thin you can slowly simmer it in a sauce pan on the stove until thick.
Add honey or sugar to sweeten the sauce if desired.
Calories: 203 kcal | Carbohydrates: 31 g | Protein: 6 g | Fat: 8 g | Saturated Fat: 1 g | Sodium: 48 mg | Potassium: 1523 mg | Fiber: 8 g | Sugar: 20 g | Vitamin A: 7460 IU | Vitamin C: 86 mg | Calcium: 98 mg | Iron: 2 mg