Wonderful Crock Pot Italian Tomato Sauce Recipes

SLOW COOKER TOMATO SAUCE

Steps:

• Place tomatoes, onion, garlic, and olive oil in a slow cooker. Season with oregano, basil, cayenne pepper, salt, black pepper, and cinnamon.
• Cover, and cook 10 to 15 hours on Low. The longer you simmer it the more flavorful it becomes. At 10 hours it's really good, but at 15 its even better.

TOMATO SAUCE IN CROCK POT

Steps:

• Heat olive oil in pan and saute onions until translucent, about 7 minutes.
• Add garlic and saute for another 2 minutes.
• Add the onion/garlic mixture into crock pot along with bay leaves, tomatoes, salt and peper to taste.
• Cook in crock pot on high for 90 min and reduce to low for 30 minute.
• Remove bay leaves.
• Blend tomatoes with hand blender - this step is optional, if you like a chunky sauce
• Add fresh herbs of your liking and stir in tomato paste.

CROCK POT ITALIAN TOMATO SAUCE

Steps:

• (Gallon cans of Tomatoes are available at small restaurant supplys that are "wholesale, open to the public" They will cost a lot less than retail.) Place Tomatoes in pot set on high.
• Heat a large pan over med-high heat, add Oil.
• Saute (stir fry) Onions for 5 min.
• Add Garlic, Celery, Carrots, and Bay leaves saute for another 5-10 min. 'til tender. Add to pot.
• Salt and Pepper 'til it's almost "right", stir well, cover.
• Reduce heat to low and cook for 5-6 hours.
• Remove Bay leaves and adjust seasoning.
• If it is too acidic add Butter, 1 TBS at a time, stir well and retaste.
• Continue to add, stir, and taste'til it's to your liking. This is much better than adding sugar!
• Ladle a blender 3/4 full, Process 'til smooth.
• Pour into a large bowl and continue with remaining sauce.
• This sauce will be about the consistency of store bought.
• If you wish it thicker, return to pot and cook on low, uncovered, stirring frequintly to keep the surface from turning dark.
• When satisfied allow to cool completely, ladle 2 cup servings into plastic freezer bags.
• Frozen it will keep up to 6 months. (I don't know if this is true, I've never kept any that long.).

FRESH CROCK POT TOMATO SAUCE

Steps:

• Peel and coarsely chop tomatoes. Do this by hand and not food processor. Transfer tomatoes to a slow cooker.
• Melt butter over medium heat in a medium skillet. Add the onion and garlic, and saute until softened but not browned. Scrape into slow cooker.
• Cover and cook on low for 2 to 3 hours.
• At the end of the cooking time, stir in herbs. Cover and cook an additional 10 minutes. Taste for salt and add the sugar, if desired. Serve on top of your favorite pasta, you will have enough sauce for 1 lb of pasta.
• I also add olives to the sauce, during the last phase of cooking. Whatever is left over, I freeze.
• Another great tip -- when peeling the tomatoes use a vegetable peeler (one suited for softer skin) and it will make life so much easier!

WONDERFUL CROCK POT ITALIAN TOMATO SAUCE

Steps:

• Place all ingredients in slow cooker and cook on low for 8 - 10 hours. The sauce will reduce several inches in the cooker resulting in an intense fresh tomato sauce.