Long-Cooking Traditional Tomato Sauce

Slow cooking tomato sauce allows the flavors to develop and meld, becoming the perfect mix of slightly sweet and savory.

Serves: 16Hands-on: 30 minutesTotal: 8 hours 30 minutesDifficulty: Easy

Serves: 16


  • 1 lb. sweet Italian sausage, sliced into ½" rounds
  • 1 Tbsp. olive oil
  • 2 large onions, peeled and diced
  • 2 medium shallots, peeled and diced
  • 2 garlic cloves, diced
  • 4 cans (28 oz.) plum tomatoes
  • 1 cup dry red wine
  • 1 cup water
  • ½ tsp. dried basil
  • ½ tsp. dried oregano
  • ½ tsp. dried parsley
  • ½ tsp. fennel seeds
  • ½ tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • ½ tsp. crushed red pepper


  • In a large nonstick skillet over medium heat, cook the sausage until browned, about 5–8 minutes. Remove sausage with a slotted spoon and place in a 6-quart slow cooker.
  • Heat oil over medium heat in a Dutch oven and add onions and shallots. Cook until softened, about 5–8 minutes. Stir in garlic and cook for 1 minute.
  • Add the tomatoes, and cook for 5 minutes. Break tomatoes down with potato masher as they cook.
  • Pour tomato mixture over sausage in the slow cooker. Add remaining ingredients and stir well. Simmer on low for 8 hours.
  • Serve immediately or cool in an ice bath and freeze for up to 3 months.