I always forget about the existence of slow cookers in the summer, since comfort food at this time of year comes more in the form of barbecue and no-bake, but this recipe makes pulling it out an absolute must! If you think making your own tomato sauce is too time consuming, you need this recipe in your life – throw it all in, let it cook, use some tonight and freeze lots for later. This tomato sauce is guaranteed to become a freezer staple for anyone who loves the idea of homemade tomato sauce but cringes at the thought of execution (um, hello, that’s me). Mom’s outdone herself this time!
Ok, your job is to identify what product has the above ingredient list. Crushed tomatoes is a good clue, but are tamarinds?? Sounds like a kind of monkey! Glucose-fructose? Molasses? Corn syrup? Caramel? Some kind of tomato based candy? Nope, try again…
If you guessed Primo Thick and Rich Pasta Sauce, you win the prize!
Now if you have happened to read any of my other contributions to Anna’s blog, you will know that I am not averse to shortcuts and have readilyadmitted to the use of frozen meatballsandcoleslaw mix. But when I pulled this can out of the cupboard, after buying it quickly on sale without checking the label at the store, and read the ingredients, I was truly flabbergasted.
While I know there are many other companies who make pasta sauce who are able to boast of a much shorter, and ‘realer’ list of ingredients, I decided to take advantage of my garden’s harvest and make my own. This is a slow cooker version that calls for canned tomatoes but is easily switched to your own fresh tomatoes, taking advantage of your garden’s or market’s bounty this time of year. I use garden fresh tomatoes, red pepper, onions, basil, oregano and garlic. That makes mehappy. I only wish my garden would cooperate and also be willing to grow the carrots and zucchini.
The quantity made is meant for dividing and freezing for future delicious meals of pasta, pizza, soup or whatever you use tomato sauce for – just leave enough space at the top of your jars (about an inch) for freezing to make sure expansion doesn’t mean explosion :)
This is a great sauce which can be changed to suit your taste. I puree it, but keep it chunkier if you like. If you want it thicker, add more tomato paste. If you like it meaty, add Italian sausage or spice up and brown some ground beef to add to it. Love cheese? (Yes, Mom, I sure do).Add cheese! (Done).As is, this is just a delicious basic sauce that is perfect for anyone, including those who are gluten free, lactose free, or vegan. It smells amazing and tastes so fresh, I promise you really won’t miss the corn syrup, caramel or tamarinds.
A fresh tomato and vegetable sauce that makes a big batch and can be used in so many recipes.
Author: Kim Kampen {hiddenponies.com}
Recipe type: Sauce
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.
A generous sprig or two of fresh herbs like basil, parsley, rosemary, or sage can all amp up the flavor of a jarred pasta sauce. Alternatively, some of those herbs, like parsley, sage, and rosemary, can be great minced up and gently fried into fresh olive oil before adding the sauce to the pot.
Tomato sauce has an inherent dilemma: Long-simmered sauces have complex flavor, but simmering over a long period of time cooks out the very thing that makes a ripe tomato so special—its bright, sweet taste.
Cornstarch, potato starch, and chickpea flour are a couple of pantry-friendly ways to thicken soups, stews, and sauces in the slow cooker. Just a tablespoon or two of any — added towards the end of cooking — will thicken sauces especially well.
This moist environment allows you to leave food to cook for hours without risking it drying out. But because there is no evaporation, the liquid isn't able to reduce and thicken naturally in a slow cooker, often resulting in watery sauces and loose gravies. The common solution? Using a thickener.
Starting with good quality tomatoes and crushing them by hand offers great flavor and texture later on. The combination of butter and oil releases fat-soluble aromatics and gives the sauce a creamy texture. Slowly cooking the sauce in the oven creates rich caramelization without burning.
"Basil is a delicate herb, so put down the knife and use your hands to gently tear the leaves, keeping as much of the essential oils in the leaves as possible," Martinelli said. Add the basil in the last minutes of cooking to add freshness and depth to the sauce.
Tossing in strips of basil, a sprig of thyme or some oregano can take your sauce to the next level. Although fresh herbs might pop a bit more, dried herbs and spices can work just as well. Sprinkling in some red pepper flakes, a pinch of parsley and a dash of salt and pepper can liven up your jarred pasta sauce.
Place the cooker on a high setting, and open the lid for 30-45 minutes to let excess moisture cook off. The liquid will reduce, leaving you with a thick and delicious gravy or sauce. (Tip: This trick can also be applied for thickening stews, or when you've accidentally added too much liquid.)
Rather than having a thin consistency like a traditional marinara, tomato sauce is often thicker and sits on top of your pasta dishes. The flavors of a tomato sauce are simmered together slowly, giving them time to develop. The end result is a red sauce that is traditionally a bit sweeter than a marinara.
Slow cookers are designed to do their own thing, so you don't need to keep checking the contents. Every time you take the lid off it will release some of the heat, so if you keep doing this you'll have to increase the cooking time.
"Liquid will evaporate during the slow-cooking process," Leung said. "It's important to add enough liquid to ensure the bottom of your dish doesn't burn."
Cornstarch: Make a slurry of half water, half cornstarch and whisk until smooth. Cornstarch is a powerful thickener, so start by whisking in no more than 1 tablespoon of the mixture per 2 cups of simmering sauce; stir and simmer for 2 minutes, check the thickness, and repeat with more slurry as needed.
The answer? Salt the tomatoes before combining them with other ingredients, letting them drain in a strainer or colander for just 15 or 20 minutes. You'll simultaneously intensify their flavor and ensure that the only liquid in the bowl is your dressing of choice.
Red pepper flakes, dehydrated or fresh garlic, dried oregano, parsley, or basil, or an Italian seasoning blend are all good options. Dried herbs and spices should be added at the beginning of the cook time so that they have time to bloom.
Introduction: My name is Terrell Hackett, I am a gleaming, brainy, courageous, helpful, healthy, cooperative, graceful person who loves writing and wants to share my knowledge and understanding with you.
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