Farm stand tomato sauce

Lynnda Cloutier


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

★★★★★ 1 vote


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


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.
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.
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
4before serving, stir in basil and season with salt, pepper, and additional extra virgin olive oil to taste.

About this Recipe

Course/Dish: Other Sauces