The weather is getting cooler so it’s time to pull out your slow cooker! Slow cookers are a great kitchen gadget for when you can’t spend more than 30 minutes in the kitchen but want a satisfying meal. Another great use for slow cookers is to make sauces, like this recipe for Slow Cooker Tomato Sauce. To avoid all the flavors blending together, we sauté the onions and garlic first for 10 minutes before putting the rest of the ingredients into the cooker.
The result is a recipe that makes a savory, filling and fresh tomato sauce that you can use in your favorite pasta or pizza recipes. You can also freeze it for up to 6 months and defrost when you need a healthy tomato sauce in a pinch. Also, by making your own tomato sauces you not only use fresh tomatoes, which are in season this fall, but you cut down on added salt and sugar from jarred sauces.
- 1 tbsp. extra virgin olive oil
- 3 garlic cloves, minced
- 1 red or white onion, sliced thin
- 1 tomato, chopped
- 1 29 oz. can diced tomatoes
- 1 29 oz can pureed tomatoes
- 2 tbsp. tomato paste
- 1/4 cup pesto
- Salt, sugar and pepper, to taste
- Heat a nonstick skillet to medium heat. Add the extra virgin olive oil. When it begins to sizzle, add the garlic cloves and stir to coat in the oil. As soon as they begin to brown, add the onion. Stir to combine ingredients.
- Set heat to medium low, cover, and let the onion and garlic cook for 10 minutes until the onion becomes translucent.
- After the onion has cooked, add the tomato. Cook for 5 additional minutes.
- Meanwhile, add the rest of the ingredients except the salt, sugar and pepper to the slow cooker. Mix well. Transfer the stovetop ingredients to the slow cooker and combine. Add the salt, sugar and pepper, to taste.
- Cook on low for 2 hours. Before serving, use an immersion blender or blender to blend all ingredients together.
- Store or serve immediately with your favorite pizza or pasta.