An easy way to make tomato sauce using fresh tomatoes and the slow cooker!
- 1/2 cup olive oil
- 6 cloves garlic, minced
- 2 medium onions, diced (about 2 heaping cups)
- 8 lb tomatoes, washed, cored, and quartered (about 16 cups)
- 6 oz tomato paste
- 1/4 cup, packed fresh basil leaves
- 2 tablespoons sugar
- 1 tablespoon Italian seasoning
- kosher salt to taste
- In a large saute pan, heat olive oil over medium-low heat. Add onion and sauté about 10 minutes, stirring often, until onion is soft and translucent. Add minced garlic and cook for 1 minute more. Remove from heat.
- Meanwhile, clean, core, and quarter the tomatoes. I live the skins on- the natural pectin in the skin will help thicken the sauce. I don’t worry about removing seeds as they don’t bother me after I puree the sauce but feel free to remove if you’d like!
- Add the quartered tomatoes to the base of the slow cooker. Add the sautéed onions and garlic, tomato paste, fresh basil, sugar, and Italian seasoning.
- Cover and cook on low for 4 hours. After 4 hours, the tomatoes will be falling part and lots of juice will have accumulated. In batches, transfer tomato mixture to a blender or food processor and blend until smooth. Return pureed tomatoes (now sauce!) back to the slow cooker and cover. Cook again on low for 3-4 hours until sauce has reduced a bit and the flavors are concentrated. Season to taste with salt and pepper.
- Store tomato sauce in glass jars or freeze in ziplock or other freezer friendly container. The sauce will keep in the fridge for a few weeks. This is amazing on it’s own or it’s a great starter for a soup. I used the sauce over pasta, as a topping on stuffed zucchini and I finished off the last bit in some turkey chili. It’s super versatile!