farm stand tomato sauce
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
prep time
cook time
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yield
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
How To Make farm stand tomato sauce
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Step 1microwave 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.
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Step 2Core 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.
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Step 3Discard 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
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Step 4before serving, stir in basil and season with salt, pepper, and additional extra virgin olive oil to taste.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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