Mom's Recipes: Slow Cooker Tomato Sauce
Recipe type: Sauce
Total time: 
A fresh tomato and vegetable sauce that makes a big batch and can be used in so many recipes.
  • 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
  1. 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.
  2. 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.
  3. Makes about 9 cups.
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