Fresh Tomato Sauce in the Slow Cooker
Introduction
Fresh Tomato Sauce in the Slow Cooker is a delicious and easy recipe that brings the taste of garden-fresh tomatoes to your table. With minimal effort and time, you can make a rich and flavorful sauce that enhances pastas, pizzas, and more. Using a slow cooker allows the flavors to develop beautifully, giving you a sauce that tastes like it has been simmering all day.
Why Make This Recipe
There are many reasons to love this recipe. First, it makes use of fresh tomatoes, which are packed with flavor and nutrients. Second, cooking in a slow cooker means you can set it and forget it. While it cooks, you can take care of other tasks or simply relax. Lastly, this sauce is versatile—it can be used for a variety of dishes, making it a fantastic addition to your cooking repertoire.
How to Make Fresh Tomato Sauce
Making Fresh Tomato Sauce in the Slow Cooker is a breeze. Here’s how you can do it:
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 onion.
- 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 the tomatoes are very soft and breaking down.
- Puree the sauce with an immersion blender, or, if you don’t have one, puree in batches using a blender or food processor.
- Stir in the 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 can be served in many ways. It is perfect over your favorite pasta, used as a pizza base, or as a dipping sauce for breadsticks. You can also sprinkle some grated cheese on top for extra flavor.
How to Store Fresh Tomato Sauce
To store your sauce, let it cool completely before transferring it to an airtight container. You can keep it in the refrigerator for up to 1 week. If you need to store it for a longer period, freeze it in portion-sized containers for up to 6 months.
Tips to Make Fresh Tomato Sauce
- Use ripe tomatoes for the best flavor. Farmers’ markets or your garden will have the freshest options.
- Experiment with herbs and spices to find the flavor combination you love. Fresh herbs can also be used instead of dried ones for a fresher taste.
- If you prefer a smoother sauce, blend it longer until you reach your desired consistency.
Variation
You can easily customize this sauce by adding vegetables like bell peppers, carrots, or mushrooms. You can also try different types of wine or add a pinch of sugar if your tomatoes are too acidic.
FAQs
1. Can I use canned tomatoes instead of fresh?
Yes, you can use canned tomatoes, but the flavor will be different. Use about 4-5 cans of whole or diced tomatoes.
2. How can I make this sauce spicier?
If you like heat, add more red pepper flakes or even some chopped fresh chili peppers.
3. Can I add meat to this sauce?
Absolutely! You can brown some ground beef or sausage and add it to the sauce for a heartier dish. Just cook the meat before mixing it in.
Enjoy making your homemade Fresh Tomato Sauce! It’s a simple recipe that delivers big flavor and is sure to impress your friends and family. Happy cooking!
Fresh Tomato Sauce
Ingredients
Main Ingredients
- 7 lbs fresh tomatoes Use ripe tomatoes for the best flavor.
- 1 large onion
- 8 cloves garlic, crushed and peeled
- 1 cup dry red wine Feel free to experiment with different types of wine.
- ¼ cup olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp dried Italian seasoning
- ½ tsp red pepper flakes (optional) Add more for added heat.
- 1 ½ tsp salt
- 1 tsp black pepper
- ¾ cup torn basil, divided Reserve some for finishing the sauce.
- ½ cup chopped parsley, divided Reserve some for finishing the sauce.
Instructions
Preparation
- Roughly chop the tomatoes and onion.
- 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 the tomatoes are very soft and breaking down.
- Puree the sauce with an immersion blender, or, if you don’t have one, puree in batches using a blender or food processor.
- Stir in the remaining basil and parsley.
