Slow Cooker Fresh Tomato Sauce

With this fresh tomato sauce in your repertoire, youʼll never want to buy sauce in a can or jar again.

Serves: 16Hands-on: 30 minutesTotal: 6 hours 30 minutesDifficulty: Easy

Serves: 16

Ingredients

  • 20 large plum tomatoes
  • 1 Tbsp. olive oil
  • ½ tsp. kosher salt
  • ½ tsp. ground red pepper
  • 2 large red onions, peeled and diced
  • 1 medium shallot, peeled and diced
  • 8 cloves garlic, minced
  • ½ tsp. packed light brown sugar
  • ½ cup dry red wine
  • 10 large fresh basil leaves, chopped
  • 3 sprigs fresh oregano leaves, chopped
  • ¼ bunch fresh parsley, chopped

Directions

  • Bring a large pot of water to a boil. Fill a large bowl with cold water and ice. Gently make a small “x” in the bottom of each tomato, just piercing the skin with a small paring knife. Gently drop the tomatoes into the boiling water using a slotted spoon. Cook for 1 minute. Remove the tomatoes from the boiling water and place them in the ice bath. Let cool and remove the skins. Roughly chop the tomatoes and place in a 4- to 5-quart slow cooker.
  • Heat the oil over medium heat in a saucepan until it shimmers, about 1 minute. Add the salt, red pepper, onions, and shallot and cook until softened, about 5 minutes. Add garlic and brown sugar; cook for 1 minute.
  • Remove from heat and add wine, basil, oregano, and parsley. Transfer mixture to the slow cooker. Stir well.
  • Cook on low for 4–6 hours. Sauce will keep in the refrigerator for up to 3 days or the freezer for up to 6 months.

Recipe Information

Serves: 16

Ingredients

  • 20 large plum tomatoes
  • 1 Tbsp. olive oil
  • ½ tsp. kosher salt
  • ½ tsp. ground red pepper
  • 2 large red onions, peeled and diced
  • 1 medium shallot, peeled and diced
  • 8 cloves garlic, minced
  • ½ tsp. packed light brown sugar
  • ½ cup dry red wine
  • 10 large fresh basil leaves, chopped
  • 3 sprigs fresh oregano leaves, chopped
  • ¼ bunch fresh parsley, chopped

Directions

  • Bring a large pot of water to a boil. Fill a large bowl with cold water and ice. Gently make a small “x” in the bottom of each tomato, just piercing the skin with a small paring knife. Gently drop the tomatoes into the boiling water using a slotted spoon. Cook for 1 minute. Remove the tomatoes from the boiling water and place them in the ice bath. Let cool and remove the skins. Roughly chop the tomatoes and place in a 4- to 5-quart slow cooker.
  • Heat the oil over medium heat in a saucepan until it shimmers, about 1 minute. Add the salt, red pepper, onions, and shallot and cook until softened, about 5 minutes. Add garlic and brown sugar; cook for 1 minute.
  • Remove from heat and add wine, basil, oregano, and parsley. Transfer mixture to the slow cooker. Stir well.
  • Cook on low for 4–6 hours. Sauce will keep in the refrigerator for up to 3 days or the freezer for up to 6 months.

Nutrition Information

Nutrition Information
Amount per serving
Calories50
Total Fat1g
Saturated Fat0g
Cholesterol0mg
Sodium70mg
Total Carbohydrate8g
Dietary Fiber2g
Sugars5g
Protein1g