Freshcrockpottomatosauce Recipes

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!

Steps:

• Peeling tomatoes: Drop tomatoes into a pot of boiling water for 1-2 minutes. Take them out of the pot and immediately drop into ice water. After they're cooled a bit you will be able to peel the skin off with the help of a paring knife.
• Place chopped tomatoes in a colander, sprinkle with salt, and let drain for 30 minutes.
• Heat oil in a medium sauté pan. Sauté onion in oil for 5 minutes. Add garlic and red pepper flake for last minute. Add tomatoes, basil, salt, pepper and sugar. Allow to simmer slowly for 30 minutes. Add parsley at the end. Adjust seasonings to your taste.

Steps:

• Combine the olive oil, red pepper flakes and garlic in a saucepan. Saute over medium-high heat until the garlic is fragrant, about 3 minutes. Add in the tomatoes, salt and pepper to taste, bring to a simmer and cook for about 10 minutes. Tear the basil leaves and stir them into the sauce.

Steps:

• Combine 4 cups tomatoes and next 6 ingredients in large stockpot. Stir over medium-high heat until tomatoes begin to release juice, about 5 minutes. Bring to boil; reduce heat and simmer until mixture is thickened, stirring frequently, about 20 minutes. Add remaining tomatoes; increase heat to high and bring to rolling boil, stirring occasionally. Reduce heat to medium; simmer until mixture is reduced to 11 cups, stirring frequently, about 30 minutes. Season with more salt and pepper, and with sugar to taste, if desired.
• Pour 1 tablespoon lemon juice into each of 6 hot clean 1-pint glass canning jars. Spoon sauce into jars, leaving 1/2-inch space at top. Remove air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 35 minutes. Cool jars completely. Store in cool dark place up to 1 year.

Steps:

• In a wide, nonstick frying pan, or in a 3-quart saucepan, heat the oil over medium heat and add the garlic. Cook, stirring, just until fragrant, about 1 minute. Add the tomatoes, sugar, basil or thyme sprig, and salt (begin with 1/2 teaspoon and add more later), and bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thick. Pulpy tomatoes like romas will usually take 20 to 30 minutes. However, if the tomatoes are very juicy, it will take longer for them to cook down. The longer you cook the sauce, the sweeter it will be. You can speed up the process by turning up the heat, but stir often so the sauce doesn't scorch. Towards the end of cooking, stir in the slivered fresh basil and some freshly ground pepper. Taste and adjust seasonings.
• If using quartered tomatoes, put through the medium blade of a food mill. If you used peeled seeded tomatoes but want a sauce with a smooth, even texture, remove the basil sprigs and discard. Pulse the sauce in a food processor fitted with the steel blade.

Steps:

• In a 6- to 8-quart slow cooker, add the tomatoes, garlic, olive oil, honey, vinegar, herbs and red-pepper flakes (if using), and stir to combine. Season with 2 teaspoons salt and a few generous grinds of pepper. Cook on low for 6 hours, until the tomatoes are wrinkled, sweet and very soft, and some have burst. Remove the herb sprigs and squeeze in the lemon juice. Taste, and add more salt and pepper if necessary. Store in a covered container in the refrigerator.