A fresh tomato and vegetable sauce that makes a big batch and can be used in so many recipes.
Ingredients
1 onion, diced
1 large carrot, diced
1 small zucchini, diced
1 sweet red pepper, diced
1 stalk celery, diced
1 can (156 ml) tomato paste
3 cloves garlic, minced
2 Tbsp chopped fresh oregano, or 2 tsp dried oregano
1 tsp each salt and pepper
¼ tsp hot pepper flakes
¼ tsp granulated sugar
2- 28oz (796 ml) cans diced tomatoes, or the equivalent of fresh tomatoes (*see note)
10 fresh basil leaves, chopped
Instructions
Combine all ingredients in slow cooker. Cook on low until vegetables are tender, about 8 hours. Turn off heat. Puree to desired consistency with immersion hand blender or let cool slightly and puree in batches in a food processor or blender.
Let cool to room temperature, then store in plastic or glass containers, leaving at least ½” headspace for freezing. Store sauce in fridge if using within 5 days.
Makes about 9 cups.
Notes
To prepare using fresh tomatoes, place tomatoes in large heatproof bowl. Pour boiling water over tomatoes and allow them to sit 1 minute. Remove green stem end and peel. Skin should remove very easily. Chop tomatoes roughly into smaller chunks before adding to the slow cooker.
Recipe by Hidden Ponies at https://hiddenponies.com/2014/08/moms-recipes-slow-cooker-tomato-sauce/