Fresh Tomato Sauce in the Slow Cooker
Introduction
Fresh Tomato Sauce in the Slow Cooker is a delicious and easy way to enjoy the flavors of summer, all year round. Using ripe, juicy tomatoes, this sauce is perfect for pasta dishes, as a pizza topping, or even as a dipping sauce. The slow cooker lends a hand by allowing all the ingredients to meld together, creating a rich and tasty sauce with minimal effort.
Why Make This Recipe
Making Fresh Tomato Sauce from scratch is a rewarding experience. Not only does it taste better than store-bought sauces, but it also allows you to control the ingredients. You can use fresh tomatoes when they are in season, ensuring maximum flavor. Plus, cooking in a slow cooker means you can set it and forget it, freeing up your time for other tasks.
How to Make Fresh Tomato Sauce
Ingredients:
- 7 lbs fresh tomatoes
- 1 large onion
- 8 cloves garlic, crushed and peeled
- 1 cup dry red wine
- ¼ cup olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp dried Italian seasoning
- ½ tsp red pepper flakes (optional)
- 1 ½ tsp salt
- 1 tsp black pepper
- ¾ cup torn basil, divided
- ½ cup chopped parsley, divided
Directions:
- Roughly chop the tomatoes and onions.
- Add all ingredients to the slow cooker, EXCEPT for ½ cup torn basil and ¼ cup chopped parsley.
- Stir until ingredients are well combined.
- Cook on high for 7-8 hours, until tomatoes are very soft and breaking down.
- Puree the sauce with an immersion blender, if you have one. Otherwise, puree in batches in a blender or food processor.
- Stir in remaining basil and parsley.
- Refrigerate for up to 1 week or freeze for up to 6 months.
How to Serve Fresh Tomato Sauce
Fresh Tomato Sauce is versatile. You can serve it over cooked pasta, on top of homemade pizza, or as a base for chicken or fish dishes. Garnish with more fresh basil or a sprinkle of parmesan cheese for added flavor.
How to Store Fresh Tomato Sauce
Store any leftover tomato sauce in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze the sauce in freezer-safe containers or bags. It will last for up to 6 months in the freezer. Just thaw in the refrigerator before reheating!
Tips to Make Fresh Tomato Sauce
- Use ripe, in-season tomatoes for the best flavor.
- If you don’t have dry red wine, you can substitute with vegetable broth or omit it for a non-alcoholic version.
- Be careful blending the hot sauce—let it cool slightly or blend in batches to prevent splattering.
Variation
Feel free to experiment with different herbs like oregano or thyme. You can also add vegetables like bell peppers or carrots for added sweetness and nutrition.
FAQs
Q: Can I use canned tomatoes instead of fresh?
A: Yes, you can use canned tomatoes. Use around 4 cans (14.5 oz each) of diced tomatoes, and adjust the seasoning accordingly.
Q: Is it necessary to peel the tomatoes?
A: No, it is not necessary to peel the tomatoes for this recipe. The skin will break down during cooking and the sauce will still taste great.
Q: Can I make this sauce spicy?
A: Absolutely! You can add more red pepper flakes or even some chopped fresh chili peppers to give it extra heat.
Fresh Tomato Sauce
Ingredients
Main Ingredients
- 7 lbs fresh tomatoes Use ripe, in-season tomatoes for the best flavor.
- 1 large onion
- 8 cloves garlic, crushed and peeled
- 1 cup dry red wine Can be substituted with vegetable broth or omitted for non-alcoholic version.
- ¼ cup olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp dried Italian seasoning
- ½ tsp red pepper flakes Optional for a spicy version.
- 1½ tsp salt
- 1 tsp black pepper
- ¾ cup torn basil, divided Save half for stirring in later.
- ½ cup chopped parsley, divided Save half for stirring in later.
Instructions
Preparation
- Roughly chop the tomatoes and onions.
- Add all ingredients to the slow cooker, EXCEPT for ½ cup torn basil and ¼ cup chopped parsley.
- Stir until ingredients are well combined.
Cooking
- Cook on high for 7-8 hours, until tomatoes are very soft and breaking down.
- Puree the sauce with an immersion blender, or in batches in a blender or food processor.
- Stir in the remaining basil and parsley.
Storage
- Refrigerate for up to 1 week or freeze for up to 6 months.
