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Recipe for Slow-Cooker Tomato Sauce | Almanac.com

Slow-Cooker Tomato Sauce

Photo Credit
HandmadePictures/Shutterstock
Yield
4 cups
Category
Sauces
Course
Side Dishes
Preparation Method
Slow Cook
Sources
The OFA Recipes for Every Season

Slow-Cooker Tomato Sauce
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This zesty slow-cooker tomato sauce sauce is an easy classic. Set it and forget it! And the result is so flavorful, it will quickly become a family favorite. Enjoy pasta, meatballs, chicken parm, and more!

 

 

 

Ingredients
4 tablespoons olive oil
1 small yellow onion, peeled and finely sliced
3 cloves garlic, peeled and minced
3 pounds (about 20 medium) fresh plum tomatoes, cored, peeled, seeded, and pureed (enough to yield 4 cups)
1/4 cup minced fresh parsley, or 1 tablespoon dried
3 tablespoons minced fresh basil, or 1 teaspoon dried
1 tablespoon minced fresh oregano, or 1 teaspoon dried
salt and pepper, to taste
Instructions

Turn the slow-cooker on high, let it heat for 5 minutes, and add olive oil, onion, and garlic. Stir and cover. (The pot won’t get hot enough to brown them.) Cook for 1 hour, or until onion is soft and wilted. Uncover and add tomatoes, parsley, basil, oregano, salt, and pepper. Reduce the heat to low, and stir. Cook with the cover off for approximately 4 hours. The sauce is done when it is thick and not watery.

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Comments

Ashlea (not verified)

8 months ago

Not all tomato varieties are high in acid. In order to make them shelf-stable and last longer, add about 2 tablespoons of lemon juice or 1/2 teaspoon of citric acid per quart. For pints, add 1 tablespoon of lemon juice or 1/4 teaspoon of citric acid. Freezing really is your only other safest option.

June (not verified)

10 months 3 weeks ago

Can this be canned in a hot water bath instead of frozen to keep longer?

Kathy Ballard (not verified)

1 year 10 months ago

sounds so good. Can slow cooker sauce be frozen for later? Thanks for your reply.