Farm stand tomato sauce

Lynnda Cloutier

By
@eatygourmet

the beauty of this recipe is that you can put a bounty of peeled and quartered fresh whole tomatoes into the slow cooker with a few other ingredients, walk away for a few hours and after a brief stovetop simmer to eliminate extra liquid, you end up with a brightly flavored tomato sauce.Source unknown


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Ingredients

two onions, minced
1/4 cup tomato paste
2 tablespoons extra virgin olive oil, plus extra as needed
six garlic cloves, minced
1 tablespoon minced fresh oregano or 1 teaspoon dried
1/2 cup dry red wine
1/4 cup minute tapioca
two bay leaves
7 pounds tomatoes, about 14 large
1/4 cup minced fresh basil
salt and pepper

Directions Step-By-Step

1
microwave onions, tomato paste, oil, garlic, and oregano in a bowl, stirring occasionally, until onions are softened, about five minutes; transfer to slow cooker. Stir wine, tapioca, and Bay leaves into slow cooker.
2
Core and peel tomatoes and transfer to slow cooker. Cover and cook until tomatoes are very soft and beginning to disintegrate, 9 to 11 hours on low or 4 -- 7 hours on high.
3
Discard bay leaves. Mash tomatoes until mostly smooth with potato masher. Transfer sauce mixture to large Dutch oven and simmer over medium-high heat until thickened, about 20 minutes
4
before serving, stir in basil and season with salt, pepper, and additional extra virgin olive oil to taste.

About this Recipe

Course/Dish: Other Sauces