It’s tomato season! Get ready to pick all the tomatoes as they ripen all at once. What is a person to do with all those tomatoes? Make some pasta sauce. And then make some more. And then freeze the leftovers so that when cold weather rolls around, you can still enjoy some freshness.
Roast the veggies
Throw everything in the slow cooker
All done, now puree the sauce
Slow Cooker Fresh Tomato Sauce
Serves: 4 Prep: 15 min Cook: 8 hours
- 1 whole Onion, Diced
- 1 whole Carrot, Peeled And Diced
- 2 Tablespoons Olive Oil
- 10 whole Medium Tomatoes, Diced
- 3 whole Bay Leaves
- 4 cloves Garlic, Peeled And Minced
- 2 Tablespoons Italian Seasoning
- 1 Tablespoon Red Pepper Flakes
- 2 teaspoons Pepper
- 1 teaspoon Salt
- 1 cup Low Sodium Chicken Broth
1. Preheat broiler. On a large rimmed baking sheet, toss onion, carrots and olive oil. Spread the veggies in a single layer. Broil until onion begins to caramelize, about 15 minutes.
2. In a slow cooker, add onion and carrot mixture. Mix with the rest of the ingredients. Put lid on slow cooker and turn to low. Cook for 4 hours. Mix and turn on high. Cook for another 4 hours. Turn off slow cooker. Using a hand blender, puree the tomato sauce until no large chunks remain.
3. If freezing, let it cool completely and freeze in heavy duty plastic bags.