Fresh Slow Simmered Tomato Sauce
I use this same sauce for my lasagna.
You can throw some italian sausage in if you are looking for some protein. I'd cook the sausage and throw it in for the last half hour of simmering. You can also play around with different herbs. You may also use 2 large cans of plum tomatoes instead of fresh, to save prep time.
You could probably use your crock pot if you want. Let me know how it goes. :-)
- 4-5 lb
- tomatoes, any variety
- 1/4 c
- olive oil
- onion, chopped
- green bell pepper, chopped
- 3 clove
- garlic, minced or pressed
- salt & pepper
- 6 oz
- tomato paste
- 2 Tbsp
- parsley, chopped
How to Make Fresh Slow Simmered Tomato Sauce
- 1Clean tomatoes. Cut an 'X' on the bottom of each one. Bring large pot of water to a boil, and lower heat to simmer. Prepare a large bowl of ice water and have at least 2 other large bowls at the ready. Put a few tomatoes in boiling water at a time for about 30 seconds (until skin begins to peel back). Take them out of the hot water and put into ice bath immediately. The skin should now peel off easily. Peel skins off tomatoes. Do this for all the tomatoes. Throw away skin.
- 3Heat oil in a large stock pot over medium heat. Put onion, peppers, garlic and a pinch of S&P in pot and saute until tender. Add tomato paste and stir. Add tomatoes, reserved juices and parsley. S&P again. Stir everything together well. Bring to a boil. Lower heat and simmer for 4 hours. You will want to put a splatter guard over pot. Stir occasionally. If sauce starts to dry out add water 1/2- 1 cup at a time. Tastes sauce throughout cooking, add salt pepper and herbs at will.