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

Cook Time 6

Total Time 6 15

Servings cups

Calories 203kcal

Author Based on a recipe from Grow A Good Life

Equipment

Ingredients

5-6 pounds Roma tomatoes
3 cloves 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
½ teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon dried rosemary
1 pinch red pepper flakes
Kosher salt to taste
freshly ground black pepper to taste
Honey or sugar, optional

Instructions

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.

Notes

Sauce should be stored in the fridge until ready to use. You can freeze it for long-term storing.

Nutrition